Grilled Chicken With Fusilli And Strawberry Avocado Relish

Recipe Ingredients

		Salt - as needed
4		Boneless skinless chicken breasts - 1 1/4 lbs total
1 1/4 cups	296ml	Strawberries in small dice
1		Firm ripe avocado - pitted, and
		Cut into small dice
1/2 cup	31g / 1.1oz	Finely-chopped red onion
2 tablespoons	30ml	Finely-chopped fresh mint leaves
2 tablespoons	30ml	Finely-chopped fresh basil leaves
1/3 cup	78ml	Balsamic vinegar
3 tablespoons	45ml	Olive oil - divided
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fusilli

Recipe Instructions

Bring a large pot of salted water to boil. Meanwhile, pound the chicken breasts, 2 at a time, to flatten. Place the chicken, smooth-side up, between 2 sheets of plastic wrap. Using a meat mallet, gently and evenly pound the chicken to about 1/4 inch thick. Set aside in the refrigerator.

Combine the strawberries, avocado, red onion, mint and basil leaves in a small mixing bowl. Add the balsamic vinegar and 2 tablespoons of the olive oil, and season to taste with salt and pepper. Set aside at room temperature.

Heat a grill pan or a grill over high heat. Place the remaining tablespoon of olive oil on a plate. Remove the chicken from the refrigerator, dredge each chicken breast in the oil, coating both sides, and season with salt and pepper.

Once the grill is hot, grill the chicken until cooked through and the juices run clear, about 3 minutes a side.

While the chicken is grilling, add the fusilli to the water and cook until just tender, about 10 minutes. Drain and toss the pasta with half of the relish, keeping it warm until you are ready to serve.

Divide the pasta among 4 plates, placing a grilled chicken breast on top. Spoon equal amounts of the remaining relish over each breast.

This recipe yields 4 servings.

Each serving: 439 calories; 154 mg sodium; 84 mg cholesterol; 22 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 35 grams protein; 4.98 grams fiber.

Source:
The Los Angeles Times, 06-12-2002

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