Go Back
–+ servings

Grilled Chicken Breasts with Fresh Strawberry Salsa

Grilled Chicken Breasts with Fresh Strawberry Salsa is a vibrant, healthy meal perfect for spring and summer. Juicy, tender chicken breasts are grilled and topped with a zesty salsa made from fresh strawberries, red onion, jalapeño, lime juice, and cilantro. This colorful dish brings a beautiful balance of sweet and savory and is ideal for impressing guests or brightening up a weeknight dinner. Delicious served with a side of rice, greens, or quinoa.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Additional time 2 hours
Total Time 2 hours 35 minutes
Servings: 4
Course: dinner, main dish
Cuisine: American, Fusion
Calories: 408
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 6 ounce skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1 serrano chile seeded and minced
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 2 tablespoons raspberry vinegar
  • ¼ cup olive oil
  • 2 cups sliced fresh strawberries
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons white sugar
  • 1 serrano chile seeded and minced
  • ⅓ cup minced red onion
  • 2 tablespoons raspberry vinegar
  • salt and pepper to taste
  • ¼ cup sour cream

Equipment

  • Mixing bowls
  • Tongs
  • Meat thermometer (optional)
  • Knife & cutting board
  • Grill or grill pan

Method
 

  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.

Nutrition

Calories: 408kcalCarbohydrates: 18gProtein: 37gFat: 21gSaturated Fat: 5gTrans Fat: 2gCholesterol: 108mgSodium: 104mgPotassium: 498mgSugar: 13gVitamin C: 53mgCalcium: 60mgIron: 2mg

Notes

A light and refreshing dish with bold contrast, savory grilled chicken meets sweet, tangy strawberry salsa.

Tried this recipe?

Let us know how it was!