Chicken with Caribbean Rub and Mango Salsa

This came from The Sisters Cafe.  Their recipe called for pork chops-- I used chicken.  It turned out to be delicious and refreshing.  I think it would go perfect with rice or couscous.  I grilled my chicken on the George Foreman.

4 boneless, skinless chicken breasts

1- 1/2 teaspoons ground coriander
1- 1/2 teaspoons ground cumin
3/4 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

mango peach salsa (I bought some from Lee's that had pineapple and mango.  Mmmmmm)

Combine the first 7 ingredients in a small bowl. Rub chicken with spice mixture.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink).  *Even better, grill pork chops on a bbq preheated to medium-high heat.  Or if you don’t have a bbq or a grill pan, broil the chops in the oven about 6 inches away from heat – works great too!  Serve grilled pork chops with mango peach salsa.

If you prefer to make your own salsa, here is the original Cooking Light recipe for mango salsa.

Toss together gently:
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 teaspoons extra-virgin olive oil