Right now, while both mangos (mangoes?) and avocados (which looks right with out the E...) are in season, take advantage of this recipe. I'm not much of an avocado fan but I don't mind them in this dish. Do get fresh mango-in-the-plural for this one. I've tried two brands of jarred mango and they were just dreadful.
Although the recipe calls for baking, don't hesitate to throw the chicken on the grill if that's easier or more fun.
My preference is to serve this with a garden salad or fresh steamed green beans. I never use the tortillas; something about this light, fresh, flavorful recipe doesn't want starch weighing it down.
1/4 cup Worcestershire sauce - check the label for gluten if that's a concern
1 TBSP soy sauce
2 tsp adobo sauce (from canned chipotle chiles)
4 boneless, skinless chicken breasts
1 large mango, coarsely chopped
1 TBSP finely chopped cilantro
1 TBSP finely chopped onion
2 tsp sea salt
4 white-corn tortillas - check the label for gluten if that's a concern
In a Ziploc bag mix Worcestershire, soy, and adobo sauces with juice from one of the limes. Don't dirty an extra bowl like the original recipe says to. Close the bag, shake it to mix, then pop in the chicken. Refrigerate 30 minutes.
Heat oven to 350 degrees.
Combine mango, avocado, cilantro, onion, salt, and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each piece of chicken on a plate and top with salsa. Serve with one tortilla each (or not).