Recipe - Grilled Chicken Breasts With Mango Salsa

6 Chicken breast halves,
boneless
2 tablespoon Dark soy sauce
2 tablespoon Salad oil
2 tablespoon Honey
2 tablespoon Fresh, strained lime juice
One half teaspoon Salt
One fourth teaspoon Cayenne pepper

MANGO SALSA
2 Mangos (about 1 lb. each) **
One half cup Finely minced red onion
One half cup Cucumbers see instructions
2 Peppers, seeded and minced
Juice of two limes
One half teaspoon Salt

BASICCAPER MAYONNAISE
2 Egg yolks
1 One half tablespoon Strained fresh lime juice
One fourth teaspoon SALT, HEAPING

Cucumbers should be finely dice, unpeeled.

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 enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature or for
several hours the refrigerator, turning several times. Grill the chicken
breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes 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.

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.

MANGO SALSA

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 3/8inch cubes.
Turn skin inside out and free the mango flesh with the knife. Cut the cubes
in inch dice, reserving any mushy pieces for some other use. You should end
up with about 1 One half cups. Combine mango with all remaining ingredients and
let sit 30 minutes to blend flavor.

** Note: 1 One half Cups peach or papaya dice may be substituted for the
mango.