Servings: Serves 4
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| 2 |
kiwi peeled and cut into ¼ inch thick pieces |
| 1 |
cup strawberries, quartered |
| 1 |
cup mango, chopped |
| 1 |
teaspoon fresh cilantro, chopped |
| 2 |
tablespoons purple onions, finely chopped |
| 1 |
tablespoon olive oil |
| 2 |
tablespoons raspberry vinegar |
| ¼ |
teaspoon black pepper |
| 4 |
boneless, skinless chicken breasts - season with salt and pepper to taste |
| 4 |
Cobblestone Mill Seeded Sandwich Buns |
| 4 |
leaves Bibb lettuce |
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nutritional information |
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- Toss kiwi, strawberries and mango with cilantro in a mixing bowl.
- Set aside.
- In a small skillet or saucepan, heat olive oil over medium heat.
- Stir in onions and saute' until soft. Do not Brown
- Stir in vinegar and pepper; increase temperature and bring mixture to a boil.
- Remove from heat and drizzle hot dressing over fruit.
- Toss to mix well.
- Set fruit salsa mixture aside and marinate at room temperature for 1-2 hours.
- Grill chicken until cooked through, approximately 4-5 minutes per side.
- (Cooking time will vary depending on size of breasts.)
Place one Bibb lettuce leaf on bottom of bun. - Top with chicken.
Spoon salsa over chicken. - Finish with bun top.
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