Grilled Chicken with Fig, Grape and Walnut Salsa
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Use a kitchen brush to coat top of chicken breasts with olive oil. Sprinkle with salt and freshly ground black pepper.
Preheat grill over medium high heat. Grill approximately 10 minutes on each side and chicken reaches an internal temperature of 165°F (74°C).
Cut the grapes in half. Add to a medium saucepan.
Add the remaining ingredients to the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Place in a serving dish and set aside. The salsa is best served warm.
Serve the simple grilled chicken with the tasty fig and grape chutney.
|Per 400 g serving||Amount|
|Saturated Fat||2 g|
|Per 400 g serving||% Daily Value|