Cilantro Lime Grilled Chicken with Strawberry Salsa

It's strawberry season in Georgia!!!  I am so excited about this that I've already been to the strawberry field twice to pick berries.  The three of us have consumed 3 entire buckets of fresh berries in a little over a week. 

I had big plans of making a some strawberry ice cream and a strawberry shortcake and dipping some of our sweet berries in dark Cadbury chocolate but none of those things happened.  They were so good and so sweet that we ate almost all of them without any adornment at all.  There is no better test of a great strawberry than eating it plain - without sugar, whipped cream or chocolate. 

I did manage to salvage the last few berries in the bottom of the bucket though and I used them to make this yummy strawberry salsa.  I'm normally not a fruit salsa kind of girl but this strawberry salsa looked so good - I couldn't resist. 

Cilantro Lime Grilled Chicken with Strawberry Salsa

• 1 pound strawberries, diced (~2 cups)
• 1/4 cup green onion, finely sliced
• 1 jalapeno, finely diced
• 2 limes, juice and zest
• 4 tablespoons cilantro, chopped
• 2 Tablespoons mint, chopped
• salt to taste
• 1 pound boneless and skinless chicken breasts
• 1 tablespoon oil
• 1 clove garlic, grated
  
• salt and pepper to taste
  

Combine strawberries, green onions, 1/2 jalapeno, lime zest, 1/2 juice lime, 2 Tablespoons cilantro, salt, pepper and mint.

Combine oil, remaining jalapeno, 2 T. cilantro, garlic and 1 1/2 juiced limes. 

Pour into a ziploc bag.  Add chicken.  Let marinate in refrigerator 30 minutes.  The lime juice will start to cook the  chicken if left too long so be sure and marinate for just 30 minutes.

Remove chicken from bag and grill until cooked through.

Remove chicken from grill and let rest.

Top with strawberry salsa.

Strawberry season never tasted so good.  This cilantro lime chicken is super good.  Now if I can manage to save a few extra berries from our next bucket for some shortcake - I'll be all set. 

Ciao!

Click here for a printable version of this recipe