Cullen's Chicken Pasta Strawberry Avocado Relish
Salt as needed
4 x boneless skinless chicken breasts 1 1/4 lbs total
1 1/4 cup strawberries in small dice
1 x firm ripe avocado pitted, and
cut into small dice
1/2 cup finely-chopped red onion
2 tbl finely-chopped fresh mint leaves
2 tbl finely-chopped fresh basil leaves
1/3 cup balsamic vinegar
3 tbl olive oil divided
Freshly-ground black pepper to taste
1/2 lb fusilli
Method :
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.