|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) or PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped (2 lbs.)|
|4||tbsp Olive Oil, divided|
|2||Limes, zested and juiced|
|1||(7 oz.) can Chipotle Pepper in Adobo Sauce, chopped|
|2||tbsp GOYA® Adobo Sauce from can|
|1/2||tsp Salt, divided|
|2||cup Strawberries, diced|
|1/3||cup Red Onion, finely diced|
|2||tbsp Cilantro, chopped|
In a resealable plastic bag, combine the chicken breasts, 3 tbsp. olive oil, 1 lime zest and juice, chipotle pepper, GOYA® Adobo sauce and 1/4 tsp. salt. Toss to coat, and refrigerate for 30 minutes up to 4 hours.
In a bowl, combine the diced strawberries, red onion and cilantro to make salsa. In a small bowl, stir together the remaining 1 tbsp. olive oil, lime zest and juice, 1/4 tsp. salt and honey. Pour over strawberry salsa and toss to combine. Cover and chill until ready to serve.
Heat a lightly greased grill or grill pan to medium-high heat. Remove chicken breasts from the marinade and discard the marinade bag. Grill the chicken breasts for 4 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.
Place a grilled chicken breast on a plate and top with strawberry salsa. Serve with grilled asparagus and extra lime wedges on the side.
If using frozen boneless chicken breast, thaw chicken prior to marinating. The 2 tbsp of Adobe sauce is taken from the can of Chipotle peppers in Adobe Sauce.
Make a double batch of strawberry salsa and serve with tortilla chips.