The American Heart Association has a recipe page that’s a great place to get ideas for low-salt, low-fat, low-sugar recipes. I sometimes think the recipes they post could be even lower in all of the evil three, but I’m not going to quibble with them today. I found this fun recipe for chicken with strawberry and pineapple salsa that I intend to try out.
I’m thinking it would be really great in the summer with freshly harvested strawberries, but these days you can get strawberries in winter months too, so you can make it as a Christmas season surprise for family and friends too.
The ingredient list from the Heart Association site:
- 2 slice pineapple, each 1/2 inch thick, patted dry
- 1 tsp. canola or corn oil
- 1 cup whole strawberries (diced)
- 3-4 Tbsp. chopped, fresh mint leaves
- 1/4 cup finely chopped red onion
- 1-2 tsp. sugar
- 1/8 tsp. crushed red pepper flakes
- 1 medium lemon
- 4 boneless, skinless chicken breasts halves (about 4 ounces each), all visible fat discarded
- 2 tsp. salt-free steak seasoning blend
- 1/4 tsp. salt
I’m not sure where to find salt-free steak seasoning mix but plan to look for it now. I’ve used salt-free taco seasoning from Mrs. Dash, that might be an alternative that would fit here.
The cooking instructions:
- Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping
2. Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
3. Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.