Grilled chicken with grapefruit-mint salsa
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) cutlets
2 medium, red variety
Fresh mint leaves
¼ cup(s), sliced
1 small, diced
½ average, seeded and minced
- Spray ridged grill pan with nonstick spray and set over medium-high heat.
- Sprinkle chicken with cumin, coriander, 1/4 teaspoon of salt, and pepper. Add chicken to grill pan and cook, turning once, until chicken is lightly browned and cooked through, about 8 minutes.
- Meanwhile, to make salsa, using serrated knife, cut thin slice from top and bottom of each grapefruit. Stand grapefruit upright on cutting board and cut away peel and white pith. Hold fruit over medium bowl and cut along both sides of each membrane and release sections, allowing to fall into bowl. Remove any seeds. Using 2 forks, break grapefruit into small pieces. Stir in mint, shallot, serrano pepper, and remaining pinch salt.
- Per serving: 1 chicken cutlet and about 1/4 cup salsa