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Grilled Chicken with Blueberry Salsa
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Servings:
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about
scaling
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Cook Time: |
7 minutes |
Prep Time: |
33 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium |
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Tender chicken is topped with a vibrant blueberry salsa that sizzles with flavor from fresh herbs, shallots, and lime juice. The salsa also goes well with grilled salmon.
Chicken
1 Tbsp. fresh lime juice
2 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
1 1/2 Inspirations Thin Sliced Chicken Breast Cutlets
Blueberry Salsa
1 pint fresh blueberries
1 Tbsp. finely chopped jalapeno pepper
2 Tbsp. minced shallot
1/4 tsp. kosher salt
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped fresh mint
1 Tbsp. thinly chopped fresh basil
1 Tbsp. fresh lime juice
1. Prepare chicken. In a medium bowl, whisk together lime juice, oil, black pepper, and salt. Add chicken to bowl and toss well to coat with marinade; set aside.
2. Preheat grill to medium.
3. Prepare salsa. Put 2/3 cup of the blueberries in a medium mixing bowl and mash with a fork. Add jalapeno, shallot, salt, cilantro, mint, basil, and lime juice; mix well. Add remaining whole blueberries and mix well.
4. Remove cutlets from marinade and place on grill; discard marinade. Cook until well-marked, about 4 to 5 minutes, then flip to finish cooking all the way through, about 2 minutes more.
5. Divide cutlets among four plates and top each portion with a quarter of the blueberry salsa. Serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
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2 Tbs |
Fresh lime juice |
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2 Tbs |
Olive oil |
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1/4 tsp |
Freshly ground pepper |
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1/2 tsp |
Kosher salt |
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1 1/2 lb |
Hannaford Inspirations Thin Sliced Breast Cutlets |
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1 pnt |
Fresh blueberries |
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1 ea |
Jalapeno pepper, finely chopped |
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2 Tbs |
Shallots, fresh, minced |
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2 Tbs |
Finely chopped fresh cilantro |
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1 Tbs |
Chopped fresh mint |
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1 Tbs |
Finely chopped fresh basil |
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