Chicken Bites with Tomato Mint Salsa

Chicken Bites with Tomato Mint SalsaRecipe
Photo: Iain Bagwell; Styling: Karen Shinto

If gluten-free guests are on your invite list, make this mellow dunking salsa with a flour-free brand of chipotle chiles in adobo sauce, such as La Costeña.

Serves 12 (makes about 60) (serving size: 5 chicken bites and 2 tbsp. salsa)


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1 1/4 pounds Roma tomatoes
1 medium onion, cut crosswise into 4 slices
1 large jalapeño chile
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped fresh mint leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cumin, toasted*
1 tablespoon chopped canned chipotle chile in adobo sauce
1 3/4 pounds boned, skinned chicken breasts
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon kosher salt
1 1/2 tablespoons finely chopped cilantro, plus 1/4 cup cilantro leaves


Total: 1 Hour, 5 Minutes

1. Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

2. Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

3. Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

4. Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

5. Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

*Toast over medium heat until fragrant, 3 minutes.

Make ahead: Through step 4, up to 1 day, salsa and chicken chilled separately. Microwave salsa until room temperature (about 3 minutes) and chicken, stirring occasionally, until hot (about 4 minutes).

Created date

November 2014

Nutritional Information

Calories 104
Caloriesfromfat 41 %
Protein 12 g
Fat 4.9 g
Satfat 0.8 g
Carbohydrate 2.8 g
Fiber 0.8 g
Sodium 399 mg
Cholesterol 34 mg