Passover chicken with tomato-mint salsa
2 cup(s), halved (opt for small tomatoes)
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
1¼ tsp, or to taste, divided
1¼ tsp, freshly ground, or to taste, divided
1 Tbsp, fresh, chopped
1 spray(s), lemon-flavor recommended
Uncooked boneless skinless chicken breast(s)
1 pound(s), thinly sliced
½ medium, cut into 4 wedges
- 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.
- Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
- 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.
- 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.