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Grilled Chicken With Vegetable Salsa

Grilled Chicken With Vegetable Salsa

  • 2 pounds boneless, skinless chicken breast
  • 1 or 2 cloves garlic, minced
  • Salt and pepper to taste

Season chicken breasts with salt and pepper and minced garlic.

Clean the grill off with a grill brush and a towel, and lightly brush with olive oil to keep chicken from sticking. Heat grill on a medium-high setting for 5 minutes. (You should be able to hold your hand over the grates for only 3 seconds.)

Place chicken on grill and cook about 8 to 10 minutes, or until chicken is fork tender and juices run clear, turning once.

Remove immediately, and serve with scoop of vegetable salsa (recipe below).

For the salsa:

  • 2 tomatoes, coarsely diced
  • 1 red bell pepper, coarsely diced
  • 1 small red onion, coarsely diced
  • 1/2 cup cilantro or flat-leaf parsley, chopped
  • 1 clove garlic, minced
  • Good-quality, extra virgin olive oil
  • 1 red chili, chopped (optional)
  • Salt and pepper to taste

Combine vegetables and seasonings in a small mixing bowl. If you like a little heat, add a chopped red chili.

Add enough olive oil to coat, and toss. Allow to sit at room temperature for about an hour. Serve with grilled chicken breast.

Serves 4 to 6.

Sam DiBattista, Vivo restaurant

Thursday, May 22, 2003

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