Grilled Chicken and Fresh Cherry Salsa

  • 1-1 1/2 lb. cherries, pitted and roughly chopped
  • 1/2 cup minced red onion or red torpedo onion
  • 2 Tablespoons lemon juice
  • 2 Tablespoons chopped fresh basil
  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 4 chicken breasts, pounded to uniform thickness
  • extra virgin olive oil, salt & pepper

Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey, and salt in a bowl. Place into the refrigerator while you grill the chicken. Brush both sides of the chicken breasts with oil then season liberally with salt and pepper. Grill over medium-high heat for 4 minutes a side, or until cooked all the way through. Let rest for 5 minutes before topping with fresh cherry salsa.

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