Created by LifeIsGood on April 3, 2016
Step 1: Mix the mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 t. salt in a small bowl. Set aside.
Step 2: Place squash cut-side down in a microwave-safe dish. Add 2 T. water. Microwave, uncovered, on high, until the squash is tender, 10 to 14 minutes.
Step 3: Pound chicken until about 1/2 inch thick. Sprinkle with 1/4 t. salt.
Step 4: Heat 1 T. oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165 degrees F. when inserted into the thickest part, 3 to 5 minutes per side.
Step 5: When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 T. oil and 1/4 t. salt.
Step 6: Serve the squash with the chicken, topped with almonds and the mango salsa.