Servings: four as a main course, six to eight as a “small plate.”
This dish is also delicious served cold or at room temperature over salad greens.
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Make Ahead Tips
If you’re serving at room temperature, the chicken can be grilled ahead. After grilling, let it cool for 20 minutes, refrigerate (for up to 8 hours), and slice just before serving with the salsa. The salsa ingredients may be prepared up to 2 hours ahead, but mix them together just before serving.
Serve with Mexican Tomato Rice & Beans.
So fresh, quick, and easy! I make this for my family all the time on weeknights in the spring/summer. My husband grills the chicken while I make the salsa -dinner is ready in less than 30 minutes! Goes great with rice or corn-on-the-cob. Kids love it too.
I added one diced avocado to the salsa and it took it over the top.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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