This salsa recipe is good on its own, with grilled fish, and definitely great with chicken. Use it as a guideline only and experiment until you create your own masterpiece!
2 apples, skin on, cored, and diced
2 pears, skin on, cored, and diced
1 tsp (5 mL) freshly squeezed lemon juice
1/3 cup (80 mL) red onion, diced
1 fresh serrano chile, cored, seeded, and minced
2 tomatoes, seeded and diced
1 tsp (5 mL) apple cider vinegar
1 Tbsp (15 mL) extra-virgin olive oil
Salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
In medium bowl, combine apples, pears, and lemon juice. Toss to coat. Add remaining salsa ingredients and stir. Season with salt and pepper to taste. Leave at room temperature for a few hours for flavour to develop.
Preheat grill to 400 F (200 C).
Season chicken on both sides with salt and pepper, and set on grill. Close lid and grill for 5 minutes, then rotate breasts 90 degrees to create grill marks. Close lid and grill for an additional 5 minutes. Flip chicken, lower heat to 325 F (160 C) and cook for 10 minutes or until internal temperature is 155 F (68 C).
Remove chicken from grill, set on plate, and loosely cover with foil. Let stand for 10 minutes. Plate chicken and add salsa.
Each serving contains: 288 calories; 28 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 30 g total carbohydrates (20 g sugars, 6 g fibre); 69 mg sodium
source: "Apples and Pears", alive #371, September 2013
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