2 Massive Handfuls of Fresh Arugula + 1 Tbsp Good Quality Extra Virgin Olive Oil to Serve.
1 Ripe Mango.
1 Red Pepper, diced.
1/2 Red Onion, finely chopped.
Juice of 1 - 2 Limes.
Small Handful Fresh Basil Leaves, chiffonade.
Coarse Sea Salt & Tsp Ground White Pepper.
Make a small incision in the fattest part of the under-part of the breast but do not cut through entirely. This will help it cook evenly.Combine all the ingredients for the chicken in a shallow, flat glass bowl, except for the arugula. Roll the chicken in there, making sure all areas are well coated. Cover, place in the fridge and marinate 2 - 24 hours, turning the chicken occasionally.
When ready to cook, pre-heat your oven to 350 degrees F and place a cast iron skillet over medium heat. When the pan is good and hot, place the chicken, skin-side down in the center of the pan. Do not over-crowd it or you won't get a good sear! Get some really good color on there (about 5 minutes), flip when golden and cover the pan with tin foil. Careful! It will be hot! Place in the center of the oven for 8 minutes.Pull from the oven and place chicken on a wire rack. Cover with foil and let it rest for 5-7 minutes.
As the chicken cooks and rests, make the salsa. Dice the mango and avocado, discarding of skin and pits. Mix with the rest of the ingredients. Toss the arugula in a bowl with olive oil and a pinch of sea salt and fresh cracked black pepper. Plate, followed by the chicken and arugula.
Recipe by She Eats at https://sheeats.ca/2013/07/july-src-reveal-cajun-chicken-with-mango-avocado-salsa/