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Photo of Grilled chicken with tomato and mint salsa by WW

Grilled chicken with tomato and mint salsa

Total Time
25 min
20 min
5 min
Here's an easy chicken dish with a tasty salsa to spice it up! For a twist, serve it cold as a chicken salad - or slice the chicken and make a great lunchtime wrap!


Cherry tomatoes

350 g, halved

Fresh red chilli

1 whole, deseeded, finely chopped

Red onion

½ medium, finely chopped

White wine vinegar

1 tbs

Fresh mint

1 tbs, chopped

Oil spray

1 x 3 second spray(s)

Skinless chicken breast

450 g, sliced into 8 pieces


½ medium, cut into wedges


  1. To prepare the salsa, combine the tomatoes, chilli, onion, vinegar and mint in a bowl. Toss well to combine. Season to taste with salt and pepper. Set aside.
  2. Season the chicken with salt and pepper. Heat a large non-stick frying pan or grill over high heat. Spray with oil.
  3. Cook chicken in a single layer for 2 minutes each side, or until chicken turns white around the edges. Turn and cook for a further 1-2 minutes or until chicken is golden and cooked through.
  4. Serve chicken with salsa and garnish with lemon wedges.


TIP: For a fruity variation on this savoury salsa, substitute sliced fresh strawberries for the tomatoes. Any leftover cooked chicken breast can be stored in an airtight container in the fridge for 1-2 days.