As we continue our week-long celebration of Okanagan cherries, Thursday brings us to a delightful combination that’s perfect for enjoying on a warm summer evening. Cherry Salsa with Grilled Chicken is a dish that dances between sweet and savoury, creating a vibrant and refreshing meal.
Ingredients:
For Cherry Salsa:
- 1 cup pitted and chopped Okanagan cherries
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt to taste
For Grilled Chicken:
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Prepare the Cherry Salsa: In a bowl, combine cherries, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and refrigerate until serving.
- Marinate the Chicken: Rub chicken breasts with olive oil, cumin, salt, and pepper. Allow to marinate for at least 30 minutes.
- Grill the Chicken: Preheat grill to medium-high heat. Grill chicken until fully cooked and nicely charred.
- Serve: Place grilled chicken on plates and top with a generous spoonful of cherry salsa. Serve with a side of grilled vegetables or a light salad.
- Optional Customizations: You can add avocado to the salsa for creaminess or serve the dish with a side of wild rice for added texture.
A Perfect Summer Dish
Cherry Salsa with Grilled Chicken is a true reflection of summer, offering fresh ingredients with a zingy flair. The sweetness of the cherries pairs beautifully with the smoky grilled chicken, while the jalapeño adds a hint of heat.
This dish allows for customization to suit your taste preferences. Whether you like your salsa spicier or prefer different herbs, feel free to make it your own.
Fresh, simple, and bursting with flavour, Cherry Salsa with Grilled Chicken is your Thursday temptation that will have you falling in love with cherries all over again. It’s an invitation to the flavours of the season.
Join us tomorrow as we continue our cherry exploration with a delightful treat to end the workweek. You won’t want to miss it!
– Chef Sarah
