The Pioneer Woman Tasty Kitchen
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Grilled Chicken with Orange, Grape and Feta Salsa

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Level: Easy

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Description

Grilled chicken breast topped with grape, orange and feta salsa.

Ingredients

  • FOR THE CHICKEN:
  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • Salt And Pepper, to taste
  • FOR THE SALSA:
  • 1 cup Red Grapes, Halved
  • 2 whole Oranges, Peeled, Segmented
  • ¼ cups Sliced Red Onion
  • ½ cups Crumbled Feta Cheese
  • 3 leaves Basil, Thinly Sliced
  • Freshly Ground Peppercorns, To Taste
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar

Preparation

Heat the grill to medium-high. Oil the grates.

Pound the chicken just enough to even out the thickness but do not pound it thin. Brush chicken with olive oil and season with salt and pepper.

Place the chicken breasts on the grill over direct heat and cook for 4 to 5 minutes. Turn it over and continue to cook for another 4 to 5 minutes then check for done-ness. Chicken is done when internal temperature reads 160°F.

In the meantime prepare the salsa. In a mixing bowl combine the fruit, onions, cheese and basil. Season with freshly ground peppercorns. Add olive oil and toss together.

When it’s done remove the chicken from the oven, set it on a rack and let it rest for 5 minutes.

Top chicken with salsa. Drizzle with balsamic vinegar; use very little, just a dash or to taste. Serve.

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