Sandy's Grilled Chicken with Fruit Salsa

Name: Sandy's Grilled Chicken with Fruit Salsa
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters chopped fresh cilantro; 59 milliliters medium green onions, thinly sliced; 2 teaspoons chopped jalapeño chili; 59 milliliters fresh lime juice; 1 teaspoon grated lime peel; 1 medium orange, peeled and chopped; 1 Tbsp grated orange peel; 2 mediums peaches, peeled and chopped; 0 teaspoons pepper; 946 milliliters bite-size pieces mixed salad greens; 1 teaspoons salt; 567 grams boneless, skinless chicken breast halves (about; 59 milliliters olive or vegetable oil; 10 yellow or red cherry tomatoes, seeded and diced

Sandy's Grilled Chicken with Fruit Salsan is a gluten free, dairy free, and whole 30 main course. This recipe makes 4 servings with 345 calories, 32g of protein, and 18g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have orange peel, orange, lime peel, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Mix 1/4 cup lime juice, 1/4 cup olive oil, 1 tablespoon tequila and 1 teaspoon chili in shallow glass or plastic dish.

Ingredients you will need

Lime Juice

Olive Oil

Tequila

Chili Pepper

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Add chicken to marinade; turn to coat. Cover and refrigerate30 minutes.

Ingredients you will need

Marinade

Whole Chicken

Mix remaining ingredients except salad greens in glass or plastic bowl. Stir in remaining 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon tequila, 1 teaspoon chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigeratewhile grilling chicken.

Ingredients you will need

Greens

Lime Juice

Olive Oil

Whole Chicken

Tequila

Pepper

Chili Pepper

Salt

Equipment you will use

Bowl

Heat coals or gas grill.

Equipment you will use

Grill

Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers ofthickest pieces are cut. Discard any remaining marinade.

Ingredients you will need

Marinade

Whole Chicken

Juice

Equipment you will use

Grill

Divide salad greens among 4 plates. Slice chicken; arrange on greens. Spoon fruit salsa over chicken.

Ingredients you will need

Greens

Whole Chicken

Fruit

Salsa

Equipment

Bowl

Grill

Ingredients

Servings:

59milliliters

chopped fresh cilantro 59milliliters

medium green onions, thinly sliced 2teaspoons

chopped jalapeño chili 59milliliters

fresh lime juice 1teaspoon

grated lime peel 1medium

orange, peeled and chopped 1Tbsp

grated orange peel 2mediums

peaches, peeled and chopped 0teaspoons

pepper 946milliliters

bite-size pieces mixed salad greens 1teaspoons

salt 567grams

boneless, skinless chicken breast halves (about 59milliliters

olive or vegetable oil 10

yellow or red cherry tomatoes, seeded and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.