Grilled Chicken With Tomato-Raspberry Salsa
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 2 cups grape tomatoes, cut in half
- 1⁄4 cup red onion, finely chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄3 cup raspberry vinaigrette dressing (fat free makes it even healthier)
- 4 boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- ground sea salt and black pepper, to taste
Directions
- Preheat barbecue to medium-high heat.
- In bowl, stir together tomatoes, red onion, parsley and vinaigrette.
- Brush chicken breasts with oil. Sprinkle each side with sea salt and pepper. Place on grill. Close lid. Cook for 6 to 8 minutes per side or until cooked through. Remove from grill. Let rest 5 minutes.
- Thinly slice chicken crosswise. Divide among four plates. Top with salsa.
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