Grilled Chicken Breasts With Mango Salsa

Directions

1. Cucumbers should be finely dice, unpeeled.-
2. Trim the chicken breast halves of all fat and gristle and separate the tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large sufficient to hold the chicken in one close layer.
3. Marinate the chicken in this mix for 1 hour at room temperature or possibly for several hrs the refrigerator, turning several times. Grill the chicken breasts for 3 to 4 min per side, the tenderloins about 2 min per side. The chicken may also be sauteed over moderate heat in a skillet lightly filmed with oil. The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
4. Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side. Spoon the salsa over the top and drizzle with the mayonnaise.
5. MANGO SALSA
6. Slice the mango flesh from each side of the pit. One half at a time, make an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
7. Turn skin inside out and free the mango flesh with the knife. Cut the cubes in inch dice, reserving any mushy pcs for some other use. You should end up with about 1 1/2 c.. Combine mango with all other ingredients and let sit 30 min to blend flavor.
8. Note: 1 1/2 C. peach or possibly papaya dice may be substituted for the mango.