Grilled Chicken Salsa Flatbreads

Grilled Chicken Salsa Flatbreads

It’s time to break out the grill! A light summer dinner goes quickly to the table with grilled chicken salsa flatbreads! Brush your favorite flatbread with a light citrus marinade, toast it right on the grill while the chicken cooks, then top with the chicken and a super easy make-ahead mango salsa.

I’m getting a head start on summer’s fresh produce by cheating a little and buying slightly out-of-season fruits and vegetables — tomatoes! peppers! — to enjoy a nice big batch of citrusy salsa.

Salsa is not just for dipping: stirred into refried black beans, it makes an amazing side dish. Or whipped into a creamy vinaigrette to drizzle on a rainbow salad. Or spooned over an open-faced sandwich, like today’s chicken salsa flatbreads, to build a light, yet satisfying meal.


  • 1 fresh orange, juiced
  • 1 fresh lime, juiced
  • 1 tablespoon extra virgin olive oil
  • 2 large flatbreads or naan (I used Stonefire naan)
  • 1/2 mango, chopped (peeled and pit removed)
  • 1/2 cup chopped fresh cherry tomatoes
  • 1/2 cup chopped bell peppers (a mix of red and green is pretty)
  • 2 heaping tablespoons chopped red onions
  • 1/4 cup shredded red cabbage (optional, for extra color)
  • 1 tablespoon minced cilantro
  • 8 ounces chicken breasts or thighs, pounded to an even 3/4" thickness
  • salt and pepper
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