A Gluten-Free Grill – Chicken with Strawberry Salsa Recipe

Grilling season is upon us. Memorial Day weekend is the perfect opportunity to fire up your grill and refresh your outdoor cooking skills. Last summer, my favorite recipe was this Cilantro Lime Butter smothered on corn on cob. I won’t be grilling this weekend, but wanted to share this light, summer recipe with you. Even if you don’t have access to an outdoor barbeque, an indoor grill pan could be used as a substitute.

Grilled Chicken with Strawberry Salsa Recipe (adapted from EatFood)

Ingredients:

Salsa
2 cups diced fresh strawberries
2 Tablespoons finely minced red onion
2 Tablespoons chopped green onion, using only the green part of the onion
2 Tablespoons balsamic vinegar
1 teaspoon maple syrup
1/4 teaspoon coarsely ground black pepper
Pinch of kosher salt

Chicken
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 pound skinless, boneless chicken breasts
2 teaspoons olive oil

In a large bowl, combine diced strawberries, onions, balsamic vinegar and maple syrup. Gently mix ingredients evenly, being careful not to mash the strawberries. Season with pepper and pinch of salt. Set aside in the refrigerator.

Season chicken with salt and pepper. Brush grill pan with olive oil and heat over medium-high. When hot, add chicken and grill for about 3-4 minutes. Turn chicken over and grill on the other side until chicken is fully cooked, about 8-10 minutes total depending on width of the chicken breast.

Serve with cooled strawberry salsa.

I am spending this weekend with one of my best friends – Gareth. You may recognize him from my trip to Italy and his trip to NY last year. We have planned quite a culinary adventure this year. My camera is poised and ready to capture it all so I can share it with you after the gluttony is over. Do you have any Memorial Day traditions? Is grilling on the agenda?

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