This dish makes me think of summer, but it’s the perfect winter dinner for when you just need a break from all the stews and soups and heavier foods. This is so easy to make and it’s really pretty to look at.
First, make the salsa. Toss the clementines, tomatoes, onion, celery, cilantro, and basil in a bowl. This is a beautiful bowl filled with Vitamin C, immune-system boosters, and cold and flu fighters. Basil is both an antioxidant and an antiviral, so don’t skip it. Cilantro, aside from tasting great, reduces anxiety and stress. You can make this salsa anytime and put it on chicken, fish, or in a salad. For the superbowl game, I will be making some homemade sprouted grain chips and serving it with this salsa!
I like to add a little jalapeno…
Add fresh lime juice to the mixture, and you are done!
Grill some boneless chicken breasts.
You can arrange the chicken on a large platter and top it with the salsa, or arrange the chicken on individual plates and arrange the salsa around it. Sometimes I like to put the salsa in a martini glass and serve it in the middle of a platter of shrimp.
Grilled Chicken With Clementine And Tomato Salsa
3 clementines, sectioned, and then the sections cut into thirds or halves
1 cup grape tomatoes, quartered
1 celery rib, diced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/2 of a jalapeno, minced
juice of one large or 2 small limes
1 Tbs extra virgin olive oil for salsa, plus a little to rub on the chicken
salt and pepper
4 large, or 8 small thin boneless, skinless chicken breasts
Make the salsa: Put clementines, tomatoes, celery, onion, cilantro, basil, and jalapeno in a bowl. Add lime juice and salt and pepper to taste. Toss well.
Heat a grill to medium-high. (Alternatively, you can heat your oven to 450 degrees to bake the chicken.)
Rub a little olive oil on the chicken and season with salt and pepper.
Grill or bake the chicken until cooked through. Thin chicken cooks quickly, about 10 to 15 minutes.
Serve chicken with salsa.