For berry salsa, toss together strawberries, blueberries, blackberries, raspberries, red onions, jalapenos, cilantro, lime juice, and agave nectar. Season to taste with salt and black pepper. Cover and refrigerate until serving time.
Our gluten-free lettuce cups are filled with chicken and topped with a triple berry salsa for extra summer flavor.
Servings and Ingredients
|½ c.||strawberries, chopped|
|½ c.||blackberries, halved|
|¼ c.||Hy-Vee Short Cuts chopped red onions|
|1||fresh jalapeno, seeded and chopped|
|2 tbsp.||fresh cilantro, finely chopped, plus additional for garnish|
|2 tbsp.||fresh lime juice|
|2 tsp.||agave nectar|
|Hy-Vee ground black pepper|
|1||(8-to-10-oz.) Hy-Vee true boneless skinless chicken breast|
|1 ½ tsp.||Gustare Vita olive oil|
|1 tsp.||Hy-Vee ground paprika|
|⅛ tsp.||Hy-Vee garlic powder|
|8||large butter lettuce leaves|
|Hy-Vee plain Greek yogurt, for serving|
|Lime, zested and cut into wedges for garnish|
Things To Grab
- Medium bowl
- Charcoal or gas grill
- Rolling pin or meat mallet
- Meat thermometer
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Preheat a charcoal or gas grill with greased grill rack for indirect cooking over medium heat. Pat chicken dry; lightly pound to an even thickness. Rub chicken with olive oil. Combine paprika and garlic powder; rub mixture on chicken. Grill 16 to 20 minutes or until done.
To serve, arrange four stacks, 2 lettuce leaves each, on a platter. Slice chicken and divide among lettuce stacks. Top each with berry salsa and yogurt. Serve with remaining salsa. Garnish with additional cilantro and lime zest and wedges, if desired.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 40mg
- Sodium: 30mg
- Total Carbohydrates: 13g
- Protein: 14g
Hy-Vee Seasons July 2020