Grilled Chicken with Warm Fruit Salsa
Yield
4 servingsPrep
30 minCook
20 minReady
180 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
kiwi fruit
|
|
| 1 | cup |
strawberries
cut in half |
*
|
| 1 | cup |
cantaloupe
cubed |
*
|
| 1 | teaspoon |
tarragon leaves
chopped, fresh |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 2 | tablespoons |
raspberry vinegar
|
|
| ¼ | each |
black pepper
coarse |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | x |
rice
hot, cooked, |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
kiwi fruit
|
|
| 237 | ml |
strawberries
cut in half |
*
|
| 237 | ml |
cantaloupe
cubed |
*
|
| 5 | ml |
tarragon leaves
chopped, fresh |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 3E+1 | ml |
raspberry vinegar
|
|
| 0.3 | each |
black pepper
coarse |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | x |
rice
hot, cooked, |
*
|
Directions
Peel kiwi fruit and cut into ¼ inch thick slices.
Cut slices in half to form half circles.
Toss kiwi fruit rounds with strawberries, melon cubes and tarragon in mixing bowl.
Heat olive oil in small saucepan.
Stir in shallots; sauté until soft but not brown.
Stir in vinegar and pepper; heat until mixture boils.
Drizzle hot dressing over fruit, tossing gently to mix well.
Set fruit aside to marinate 1 to 2 hours.
Grill or broil chicken breasts until cooked through.
Spoon fruit compote and juices over chicken just before serving.
Serve with hot cooked rice, if desired.
