For the Chicken saté: Cut chicken breast into thin slices. Thread in an accordion pattern onto lightly oiled wooden skewers. Rinse lime, finely grate zest and squeeze juice. Halve chile lengthwise, remove seeds and ribs, rinse and finely chop. Peel and chop garlic. Mix lime zest and juice mix with chile, garlic and oil. Brush mixture onto skewers and let marinate about 1 hour.
For the salsa, peel and dice mango. Finely chop peanuts. Rinse, trim and finely chop scallions. Mix ingredients together and season to taste.
Broil skewers, watching carefully and turning once, about 10 minutes. Season lightly with salt and serve with salsa.