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Grilled Chicken with Blueberry-Basil Salsa

Grilled Chicken with Blueberry-Basil Salsa

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

Martha Stewart Living, August 2003 http://www.marthastewart.com/282401/grilled-chicken-with-blueberry-basil-sal
3.05
Rated
61100(2)2
  • Yield Serves 6

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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