Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables—cucumber, radishes, red onion, and cherry tomatoes—steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.
A jalapeno chile gives this relish some heat. For a milder version, remove the ribs and seeds.
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This Dish Is The Taste Of Summer!
We live in Texas and this relish recipe is definitely something to ... relish!
We have a great pic of our dish ~ if you'd like to see it check out our food blog. Sadly, we can't post it here. :(
Hats off to you, Martha and team, for this new favorite!
Rating: 5 stars
This was a big hit. It makes a great presentation on a warm night and is easy to prepare ahead. I eliminated the chiles and substituted green onions for the red one. I also added about 3-4 tablespoons of balsamic. Served with a salad and everyone was happy. For bigger eaters, I would add a nice artisan bread. Yummy.
I substituted the chicken for pre-cooked, pre-grilled chicken, chopped up. Added it and made it into a chicken salad that got RAVE reviews at a bridal shower.