Grilled Chicken with Orange Cilantro Salsa
Oranges, olive oil and red onions are mainstays of Spanish cooking; together with jalapeños, red wine vinegar and fresh cilantro they form the foundation for a superb dish of grilled chicken breast.
1 (11-ounce) can Mandarin oranges, drained with 1/4 cup juice reserved
1 cup chopped fresh cilantro
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon diced jalapeños
1 teaspoon salt
4 (4 to 6-ounce) boneless, skinless chicken breast halves
- Combine oranges, cilantro, onion, olive oil, vinegar, jalapeños, reserved juice and salt in medium bowl. Cover; refrigerate salsa for at least 2 hours.
- Grill or broil chicken until golden on outside and no longer pink in center. Top each breast with salsa.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.