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.
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.
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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.
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