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Source: U.S. Apple Association™

Crunchy Apple Salsa With Grilled Chicken

Boneless chicken fillets are easy to grill — and taste great when dressed up with a tart-sweet apple chutney.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 to 25
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Salsa
2 cups cored and chopped apples
3/4 cup seeded and chopped Anaheim chili pepper
1/2 cup chopped onion
1/4 cup lime juice
Salt and pepper to taste
Marinade
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Dash pepper
4 medium boneless, skinless chicken breasts




In a glass, ceramic or other non-reactive dish, stir together the apples, chili, onion, lime juice, salt and pepper. Set aside at room temperature for about 30 minutes to give the flavors time to blend. Taste and adjust the seasonings if needed. You will have about 3 cups of salsa.

In shallow glass, ceramic or rigid plastic dish, whisk together the wine, apple juice and grated peel. Add the salt and pepper and stir well.

Lay the chicken breasts in the marinade and marinate at room temperature for 20 to 30 minutes. (You can marinate the chicken for up to 4 hours, but do so in the refrigerator. Let it reach cool room temperature before grilling.)

Prepare the gas or charcoal grill so that the heating elements or coals are medium hot.

Lift the chicken from the marinade and grill, turning once, for about 20 minutes or until the chicken is cooked through and an instant-read thermometer registers 170ºF when inserted in a thick part of the chicken.

Serve the salsa alongside the chicken.

Per Serving: 60 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 75 mg sodium; 14 g carbohydrate; 2 g fiber; 1 g protein






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