Approximate cooking time: 30 minutes
Serves 4
Ingredients:
- 1 cup diced Granny Smith apple (unpeeled, rinsed)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup apple juice
- 1/4 cup red wine vinegar
- 1/4 teaspoon ground dried chipotle chili or cayenne
- 4 boned, skinned chicken breast halves (5 to 6 oz. each)
- Chili spice mix
- 1 tablespoon olive oil
- Ortega hard taco shells or soft Mission corn tortillas
Directions:
- To make salsa, in a bowl, mix apple, onion, bell pepper, cilantro, apple juice, vinegar, and chili. Cover and chill.
- Rinse chicken and pat dry. Rub chili spice mix all over chicken. To grill, coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid if using gas. Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total. To sauté, set a 10- to 12-inch nonstick frying pan over medium heat. When pan is hot, add oil and tilt to coat bottom. Lay chicken breasts, slightly apart, in pan (if using a 10-inch pan, cook chicken in two batches, using half the oil at a time; keep cooked breasts warm, lightly covered, in 200° oven). Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 10 to 12 minutes total; reduce heat slightly if chicken begins to brown excessively.
- Slice chicken, add to taco shells and serve with green apple-chipotle salsa.
Photo Credit: James Carrier
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