Grilled Chicken with Blueberry-Basil Salsa

For milder salsa, remove and discard the jalapeno seeds before chopping.Return to Healthy Blueberry Menu.

  • Yield: Serves 6
Grilled Chicken with Blueberry-Basil Salsa

Photography: Antonis Achilleos

Source: Martha Stewart Living, August 2003

Ingredients

  • 1/2 tablespoon olive oil, plus more for brushing grill
  • 2 jalapeno chiles
  • 24 scallions
  • 3 cups blueberries (about 1 pound), picked over and rinsed
  • 1/2 small red onion, finely chopped
  • 3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
  • 1/2 teaspoon coarse salt
  • 1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
  • 1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
  • 2 pounds chicken cutlets
  • Pinch of cayenne pepper

Directions

  1. Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.

  2. Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.

  3. Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

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