Grilled Chicken with California Avocado Red, White and Blueberry Salsa

HomeRecipesMeals & DishesBBQ GrillingGrilled Chicken with California Avocado Red, White and Blueberry Salsa

Total Time: 40 min

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Prep Time: 40 min

Nutrition Facts

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Nutrition information
per serving

Calories 220

Total Fat 12g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 7g

Cholesterol 65mg

Sodium 320mg

Total Carbs 14g

Dietary Fiber 4g

Total Sugars 5g

Protein 16g

Potassium 550mg

Vitamin A 768 (IU); Vitamin C 20 mg; Calcium 37 mg; Iron 1.8 mg; Vitamin D 0.7 (IU); Folate 55 mcg; Omega 3 Fatty Acid 0.4 g

% Daily Value*: Vitamin A 15%; Vitamin C 35%; Calcium 4%; Iron 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Add some color to your 4th of July or any summer holiday party menu with savory, marinated grilled chicken topped with a festive fruit salsa. Good source of Vitamins A, C and Iron.

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Serves: 4

Ingredients
Instructions

California Avocado Red, White & Blueberry Salsa 1/2 sweet white onion, minced 2 ripe, red tomatoes, diced 2 Serrano chiles, stemmed, seeded and minced 1 Tbsp. minced fresh mint, cilantro or basil 1 ripe, Fresh California Avocados, peeled, seeded and diced 1/2 cup fresh blueberries 1/4 tsp. sea salt Grilled Chicken with California Avocado Red, White and Blueberry Salsa 1/2 sweet white onion, minced 1 tsp. minced fresh ginger 1 Serrano chiles, stemmed, seeded and minced 1 Tbsp. low-sodium soy sauce 1 Tbsp. canola oil 4 boneless, skinless chicken thigh As needed California Avocado Red, White & Blueberry Salsa (recipe above)

California Avocado Red, White and Blueberry Salsa

Gently combine all ingredients. Let rest for at least 10 minutes before serving to allow the flavors to combine.

Grilled Chicken with California Avocado Red, White and Blueberry Salsa

Make a marinade by combining the onion, ginger, chile, soy sauce and oil.
Place chicken thighs in a gallon-size zip bag.
Add marinade to the bag, seal and knead the bag to coat the chicken.
Let rest at room temperature for one half hour to one hour. Discard marinade.
Over a medium-hot grill, grill chicken thighs for about 10 minutes per side or until cooked through.
Top chicken with California Avocado Red, White & Blueberry Salsa; serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.