Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons lime juice (from 1-2 limes)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 large garlic clove (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts (see note)
  • 6-8 ounces strawberries (hulled and diced)
  • 1/2 avocado (pitted, peeled and diced)
  • 2 green onions (chopped)
  • 1-2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice (about 1 lime)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Salt and pepper (to taste)

Instruction

  • For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.
  • Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.
  • For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.