Grilled Chicken with Strawberry Salsa
Strawberry season may be coming to a close, but there’s still a couple months left to savor the sweet red fruit. I love strawberries. As a matter of fact, they’re one of my favorite berries. They’re great as a snack and turned into a dessert, but they’re also delicious when added to a savory dish… like chicken.
Since it’s still warm out and probably will be for a few more weeks, I make most of my dinners on the grill. As I’ve mentioned before, there’s nothing better than the grill on a warm evening. It not only gets you cooking outside, the dish gets a nice smokey flavor that just can’t be reproduced with an oven.
That smoke turns bland boneless chicken breasts into a dish with a ton of flavor, especially after they’ve been marinating in a honey mustard sauce. But if you’re like me and prefer to have something sweet with your savory dish, then this strawberry salsa is the perfect answer. See, the strawberries are sweet but when you slice them up and mix them with salt and red onion, you get a tangy salsa that goes great on top of chicken or fish. It’s an unusual way to serve the strawberries, but turns a fruit that’s usually saved for sweets into the perfect compliment to the savory protein.
Grilled Chicken with Strawberry Salsa
Ingredients:
- 3 tablespoons Dijon mustard, divided
- 3 tablespoons honey, divided
- 4 boneless, skinless chicken breasts
- 1-1/2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 3/4 teaspoon salt, divided
- 2 tablespoons red onion, minced
- 1-1/2 cups strawberries, diced
- 1/4 cup fresh mint, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
- In a large bowl whisk together two tablespoons of honey and two tablespoons of Dijon mustard. Add the chicken and turn to coat.
- Preheat a grill to 350°F.
- In another bowl whisk the remaining mustard and honey with the lemon juice, lemon zest, salt, red onion, mint and pepper and set aside.
- Brush the grill grates with oil. Season the chicken with salt and pepper. Grill the chicken until nicely charred and cooked through, about 6 minutes per side. Slice and serve with strawberry salsa.
