Photo of Passover Chicken with Tomato-Mint Salsa by WW

Passover Chicken with Tomato-Mint Salsa

Points® value
Total Time
26 min
20 min
6 min
For a fruity variation on this savoury salsa, substitute 2 cups of sliced fresh strawberries for the tomatoes. Just be sure the strawberries are very juicy and sweet


Grape tomatoes

2 cup(s), halved (opt for small tomatoes)

Jalapeño pepper

1 small, cored, seeded and minced (do not touch seeds with bare hands)

Red onion

½ cup(s), sliced, finely chopped

White wine vinegar

1 tbsp(s)

Table salt

1½ tsp(s), or to taste

Black pepper

1½ pinch(es), freshly ground, or to taste

Peppermint leaves

1 tbsp(s), fresh, chopped

Uncooked boneless skinless chicken breast

1 pound(s), thinly sliced into about 8 pieces


½ medium, cut into 4 wedges


  1. To prepare salsa: Combine tomatoes, jalapeno, onion, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; sprinkle on mint and set aside while preparing chicken.
  2. Sprinkle each slice of chicken breast with 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat a large heavy-bottomed ridged grill pan with cooking spray. Heat over medium-high heat for 1 minute.
  3. Arrange chicken in single layer on pan. Cook over medium-high heat until chicken turns white around edges, about 1 to 2 minutes. Flip and cook second side until chicken is cooked through, about 1 to 2 minutes more.
  4. Arrange chicken in overlapping slices on serving plate. Spoon on salsa. Garnish with lemon wedges. (Note: Thinly sliced chicken breast is available in the supermarket meat case.) Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.