Happy Foodie Friday, Friends!
I’m taking this last day of May to celebrate both National Strawberry Month and National Salsa Month by stirring up these Strawberry Salsa Cups with Grilled Chicken. This recipe is super easy and would make a great summer appetizer. Enjoy!
Foodie Friday on 10/11 This Morning
Registered Dietiean Amber Pankonin, with StirList, stopped by 10/11 This Morning to show Brad and Bryan how to make a sweet summer salsa, just in time for summer.What You Need:Strawberry Salsa3 cups diced strawberries1/2 cup diced red onion1 large Jalapeño pepper (about a 1/2 cup diced)1/2 cup chopped cilantroJuice of 1 lime1/4 tsp saltGrilled Chicken1-1.25 pounds chicken breast tenders1 TB canola oil1/2 tsp salt1/4 tsp chili powder1/4 tsp cuminJuice of 1 limeWhat You Do:Grilled ChickenUsing a sealable plastic bag, combine all ingredients and refrigerate 1-2 hour before cooking. After preheating your grill, place chicken on grill and cook for 5 to 7 minutes per side, or until internal temperature reaches 165 degrees F. Remove and let cool before assembling taco cups.Combine all ingredients and refrigerate 1-2 hours before serving.Strawberry SalsaCombine all ingredients and refrigerate 1-2 hours before serving.Posted by 1011 News on Friday, May 31, 2019