Grilled Chicken with Strawberry Chili Salsa

Total Time
The addition of jalapeno to fruit salsa adds wonderful heat. Leave in more or less jalapeno seeds depending on your threshold.
  • fresh lime(s)
    1 medium
  • minced garlic
    2 tsp, (10 ml)
  • olive oil
    2 tsp, (10 ml)
  • table salt
    ½ tsp, (2 ml)
  • black pepper
    ¼ pinch, (1 ml)
  • uncooked boneless skinless chicken breast(s)
    1 pound(s), (115 g [4 oz] each breast)
  • pineapple
    1 cup(s), 1.25-cm (1/2-in) freshly diced
  • uncooked red onion(s)
    ¼ cup(s), chopped, (60 ml)
  • cilantro
    2 Tbsp, (30 ml)
  • jalapeño pepper(s)
    2 tsp, (10 ml)
  • sugar
    1 tsp, (5 ml)
  • strawberries
    2 cup(s), raw
  1. Preheat grill (or grill pan) to medium-high.
  2. Zest lime; set aside. Juice lime; set aside.
  3. In a medium bowl, combine 15 ml (1 Tbsp) lime juice, garlic,2 ml (1/2 tsp) oil, salt and pepper. Add chicken to bowl; turn to coat both sides and set aside.
  4. In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, sugar, remaining lime juice, remaining 7 ml (1 1/2 tsp)oil and reserved lime zest; set aside.
  5. Off heat, lightly coat a grill rack with cooking spray. Grill chicken, flipping once, until an instant read thermometer inserted in thickest part of meat registers 75°C (165°F), 3 to 4 minutes per side. Serve chicken with salsa spooned over top.
  6. Serving size: 1 chicken breast and 75 ml (2/3 cup) salsa
Test jalapeno to make sure it has heat. Some chilies are totally mild with no heat. If it’s a hot chili and you don’t want too much heat, remove the seeds. Just make sure not to touch the seeds with your bare hands.

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