POINTS® Value |  3
Servings | 4
Preparation Time | 20 min
Cooking Time | 6 min
Level of Difficulty | Easy

For a fruity variation on this savory salsa, substitute 2 cups of sliced fresh strawberries for the tomatoes. Just be sure the strawberries are very juicy and sweet.


2 cup grape tomatoes, halved (opt for small tomatoes)
3/4 small jalapeno pepper(s), or 1 small, cored, seeded and minced (do not touch seeds with bare hands)
1/2 cup red onion(s), finely chopped
1 Tbsp white wine vinegar
1 1/4 tsp table salt, or to taste
1 1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp mint leaves, fresh, chopped
1 pound uncooked boneless, skinless chicken breast, thinly sliced into about 8 pieces
1 sprays cooking spray, lemon-flavored
1/2 medium lemon(s), cut into 4 wedges

Instructions


1. To prepare salsa: Combine tomatoes, jalapeno, onion, vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl; sprinkle on mint and set aside while preparing chicken.
2. Sprinkle each slice of chicken breast with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Coat a large heavy-bottomed ridged grill pan with cooking spray. Heat over medium-high heat for 1 minute.
3. Arrange chicken in single layer on pan. Cook over medium-high heat until chicken turns white around edges, about 1 to 2 minutes. Flip and cook second side until chicken is cooked through, about 1 to 2 minutes more. (Note: Cut back on prep time by purchasing thinly sliced chicken breast from your supermarket meat case.)
4. Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.



-- Edited by Colette at 21:35, 2006-03-18