Grilled Chicken Breasts with Fresh Strawberry Salsa Recipe - Allrecipes.com
Grilled Chicken Breasts with Fresh Strawberry Salsa Recipe
  • READY IN ABOUT hrs

Grilled Chicken Breasts with Fresh Strawberry Salsa

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"This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!"

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
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Directions

  1. Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  2. While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 2 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2008

We really liked the chicken- thought it was a super yummy marinade, but the strawberry salsa was just okay. We thought it had way too many flavors going on- fruit, chiles, onion, mint- too much. Will proabably make the marinade again because we liked it so muhc, but will leave off the salsa or just use plain ol' strawberries with a little bit of sugar.

 
Most Helpful Critical Review
Sep 25, 2009

I liked this fine but the rest of the family didn't seem to care for it. The only issue I have with it is if you don't eat it all the first day, the strawberries go bad if they sit in the fridge.

 
Aug 08, 2008

There was a time when I couldn't imagine combining meats with fruits. Not any more, I have learned to love the combination. THIS is GREAT. Every single thing appealed to me. The hot, the sweet, the sour cream. OH!!! If you think you won't like this-well maybe you won't. I plan on this being a work lunch at least 3x's a week.

 
Aug 11, 2008

This was really good. I too am not one to eat fruit with my meats yet the spice of the pepper, the sweet of the strawberries and the cool of the sour cream was just terrific. My whole family enjoyed, even my pickest son(who omitted the sour cream). Kids gave it a 2 thumbs up so it is a keeper.

 
Apr 13, 2009

This was sooo good! I decided to try it because my fiance loves strawberries. I was worried about the spice because he deos't really like things very spicy, but it was perfect and he loved it! It's one of our favorites!

 
Feb 14, 2011

My family loves this recipe! Instead of raspberry vinegar I used raspberry pomegranate salad dressing. I also use cilantro instead of mint. Other recipes that I have found for this suggests adding avocado in the salsa with juice from 1 whole lime. Some add honey instead of sugar. I'm going to try different variations....maybe even add some mango!

 
Apr 16, 2009

The whole family loved this recipe. When the chicken is topped with lots of salsa and a big dollup of our cream it looks like a sundae!

 
Aug 26, 2008

Fantastic. I didn't have mint and used cilantro instead. Worked wonderfully.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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