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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?