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Grilled Fruit Salsa Topped Chicken
Prep: 15 minutes • Serves: 4
4 leftover grilled whole strawberries, halved (from Grilled Fruit Salad recipe)
2 tablespoons chopped fresh basil
3 cups sliced Market 32 rotisserie chicken meat (from 1 rotisserie chicken) (about 12 ounces)
2 tablespoons Filippo Berio® balsamic glaze
1.Drain fruit salad; discard liquid. In 2 batches, in food processor, pulse fruit salad and strawberries until coarsely chopped. Makes about 2 cups salsa.
2.In medium bowl, stir basil and salsa; serve over chicken drizzled with balsamic glaze.
Approximate nutritional values per serving (2/3 cup chicken, 1/2 cup salsa, 1-1/2 teaspoons balsamic glaze):
224 Calories, 7g Fat (3g Saturated), 95mg Cholesterol, 379mg Sodium,
16g Carbohydrates, 1g Fiber, 14g Sugars, 0g Added Sugars, 25g Protein
Chef Tip:
To remove breasts from rotisserie chicken in 1 piece, use the tip of a sharp knife to cut lengthwise along each side of the keel bone (the bone running lengthwise along the top of the chicken), angling the knife blade along the rib cage. For all white meat, use 2 rotisserie chickens, and use leftover dark meat to make enchiladas or chicken salad.