Grilled Chicken Breasts with Plum Salsa

Randy Mayor; Melanie J. Clarke

This dish has a nice combination of flavors from the spice-rubbed grilled chicken and the sweet salsa with a touch of heat from the hot sauce. Peaches, nectarines, or pineapple can be used in place of the plums to make the salsa.

Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 26%
  • Fat: 5.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 27.1g
  • Carbohydrate: 9.8g
  • Fiber: 1g
  • Cholesterol: 72mg
  • Iron: 1.3mg
  • Sodium: 431mg
  • Calcium: 24mg

Ingredients

  • Chicken:
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons vegetable oil
  • Plum Salsa:
  • 1 cup chopped ripe plum (about 2 plums)
  • 2 tablespoons chopped fresh or 1 teaspoon dried cilantro
  • 2 tablespoons chopped red onion
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon salt

Preparation

  1. To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.
  2. Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
  3. While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.
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