The idea for this salsa came from the June 2012 issue of Bon Appetit magazine. It was a featured recipe from a restaurant called Citizen Public House in Scottsdale, AZ, as a suggested garnish for seared tuna. But, since I’m always looking for new ways to dress up grilled chicken, I decided to do this instead.
Since the chicken was lightly coated in honey, it caramelized and charred quite nicely, which made it the ideal canvas for the tangy, fresh salsa.
(Yield: 4 servings)
1 lb boneless skinless chicken cutlets
1 heaping tbsp honey
2-3 tbsp fresh lime juice
Sriracha, to taste
3/4 tsp salt + 1/2 tsp black pepper
Procedure for chicken: Whisk together marinade in tupperware dish. Wash and dry chicken and place in dish. Massage chicken with marinade until it is evenly coated. Close and place in refrigerator – marinate for at least one hour, or up to six. Then, grease a grill pan with oil or spray and place on high heat. Place cutlets on grill and cook for 2 min. Rotate 45 degrees and cook for another 2 min. Then, turn over and repeat (this cooking time is for cutlets of about 1/3″-thickness). Take off grill and let stand for 10 minutes before slicing.
Salsa (adapted from this recipe):
2 peeled, finely diced medium cucumbers (about 2 c)
2 tbsp finely diced red onion
2 tbsp chopped cilantro
2 tbsp fresh lime juice
Fleur de sel to taste (or the regular ol’ iodized kind)
Procedure for salsa: Combine all ingredients. Use as garnish for seared meat/fish of your choice.
I know you’re probably dying to know the recipe for those delicious looking noodles too, but you’ll have to wait for a later post to find out!