Passover Chicken with Tomato-Mint Salsa

Total Time
26 min
20 min
6 min
Looking for a fresh, flavorful Passover recipe? Our seasoned chicken with homemade grape-tomato salsa will hit the spot.


grape tomatoes

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

jalapeño pepper(s)

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

uncooked red onion(s)

½ cup(s), sliced, finely chopped

white wine vinegar

1 Tbsp

table salt

1¼ tsp, or to taste, divided

black pepper

1¼ tsp, freshly ground, or to taste, divided

mint leaves

1 Tbsp, fresh, chopped

cooking spray

1 spray(s), lemon-flavor recommended

uncooked boneless skinless chicken breast(s)

1 pound(s), thinly sliced


½ medium, cut into 4 wedges


  1. To prepare salsa, in a small bowl, combine tomatoes, jalapeno, onion, vinegar and 1/4 teaspoon each of salt and pepper; sprinkle on mint and set aside.
  2. Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
  3. Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan. Cook until chicken turns white around edges, about 1 to 2 minutes; flip chicken and grill until chicken is cooked through, about 1 to 2 minutes more.
  4. Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.


For a fruity variation on this savory salsa, substitute 2 cups of sliced fresh strawberries for the tomatoes. Just be sure the strawberries are very juicy and sweet.

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