Ingredients Weight Measure
Chicken breasts, boneless 12 ea.
Cilantro, chopped, divided 1 bunch
Limes, juice & zest, divided 6 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Canola oil, divided 2 Tbsp. + 1 cup
Honey 3 Tbsp.
Mangoes, ripe, diced, divided 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Red wine vinegar 1/3 cup
Salt & pepper, divided to taste
Tortillas, corn 6 ea.
Bibb lettuce, chopped 5 heads
Red pepper, bruniose 1 ea.
Green pepper, bruniose 1 ea.
Yellow pepper, bruniose 1 ea.
Green onions, sliced fine 1 bunch
Coconut, toasted 1 cup


  1. Combine chicken breasts, half of the cilantro, zest and juice from 3 limes, TABASCO® Original Red Sauce and 2 Tbsp. canola oil. Let marinate 2 hours.
  2. Combine honey, 2 mangoes, cilantro, remaining lime zest and juice, TABASCO® Green Jalapeño Pepper Sauce and red wine vinegar in a blender. Slowly add 1 cup canola oil, creating the dressing. Season with salt & pepper and reserve.
  3. Season the chicken breasts with salt & pepper and grill until done, about 5 minutes per side. Let rest.
  4. Thinly slice corn tortillas and fry until crispy. Reserve.
  5. Place the bibb lettuce in a large bowl. Add dressing and toss.
  6. Arrange on dinner plates and add the peppers, remaining 3 diced mangoes, green onions and coconut over the tops of the salads.
  7. Slice the chicken breasts and arrange them around the rim of the salads. Garnish with fried tortillas.
  8. Serve immediately.

Yield: 12 servings