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Strawberry Salsa Chicken

Strawberry Salsa Chicken

Time Involved
< 150 min
# of Ingredients
Skill Level
2 cups (500mL) 
Fresh strawberries, cut into ½-inch (1 cm) dice
1 tsp (5mL) 
Minced jalapeno pepper
3 tbsp (45mL) 
Finely chopped red onion
2 tbsp (30mL) 
Chopped fresh cilantro
2 tsp (10mL) 
Freshly squeezed lime juice
2 tbsp (30mL) 
Canola oil
2 tbsp (30mL) 
Balsamic vinegar
Salt and pepper
Maple Leaf Prime Naturally® boneless, skinless chicken breasts
Prepared salad greens (optional)

COMBINE all ingredients, except chicken and prepared salad greens.

ADD 1/3 of the combined ingredients into a blender and purée until smooth, reserving the remaining salsa in the fridge for topping the grilled chicken when serving.

PLACE the chicken into a re-sealable plastic bag and top with puréed salsa mixture. Marinate in the refrigerator for at least 2 hours.

PREHEAT barbeque grill to medium. Remove chicken from marinade and grill for about 7 minutes a side, or until the meat reaches an internal temperature of 170˚F (77˚C).

REMOVE from the grill and tent with foil to allow the chicken to rest for 5 minutes.

SLICE thinly and place onto salad greens (if using). Top with the reserved salsa before serving.

PICNIC TIP: Bring the marinated chicken, reserved salsa and salad greens in separate containers in a picnic cooler until you’re ready to grill and assemble (when chicken is cooled enough so as to not wilt the greens). Recipe can easily be doubled to serve a crowd, but is best served the same day.

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