Grilled chicken with grapefruit-mint salsa
0
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Our spicy, tart salsa makes a flavorful and colorful topping for grilled chicken seasoned with cumin, coriander, and salt and pepper that can be prepared in under 20 minutes. The salsa can be made 3 days ahead and stored in the refrigerator until ready to use. The salsa gets its kick from serrano chile, which is a variety of chile that's hotter than a jalapeño pepper. We recommend that you use care when mincing the chiles. You'll want to wash your hands and the surface immediately after cutting. You can also wear gloves.
Ingredients
Uncooked skinless boneless chicken breast
20 oz, 4 (5-ounce) cutlets
Ground cumin
½ tsp
Ground coriander
½ tsp
Table salt
¼ tsp
Table salt
1 pinch(es)
Black pepper
¼ tsp
Grapefruit
2 medium, red variety
Fresh mint leaves
¼ cup(s), sliced
Shallot
1 small, diced
Serrano chili pepper
½ average, seeded and minced
Cooking spray
1 spray(s)
Instructions
1
Spray ridged grill pan with nonstick spray and set over medium-high heat.
2
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.
3
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.
4
Per serving: 1 chicken cutlet and about 1/4 cup salsa
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