This salsa can quickly change an ordinary piece of chicken into a southwestern dish bursting with flavor.Ingredients
1/2 cup lime juice
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 cup frozen corn, thawed
1 medium tomato, chopped
1 serrano pepper, seeded and chopped*
1 green onion, cut into 1/2-inch pieces
1/4 teaspoon ground cumin
2 slices Monterey Jack or pepper Jack cheese, halved
In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 5 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes.
Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 3 tablespoons reserved lime juice mixture. Cover and refrigerate.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a meat thermometer reads 170°, basting twice with remaining lime juice mixture.
Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted.
Serve with salsa. Yield: 4 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
*“Fresh chilies vary greatly in taste and price. A fruity Serrano gives this dish authentic Mexican flavor, but jalapenos cost less and are more commonly available. To save time, use canned tomatoes and corn in the salsa.”
- 1 chicken breast half with 1/3 cup salsa equals
- 74 mg
- 276 mg
- Diabetic Exchanges
- 3 lean meat
- 1 starch
- 1 fat