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Grilled Chicken and Cranberry Salsa

Grilled Chicken and Cranberry Salsa

This is summer eating at its finest. Cool seasonal produce, combined with tangy fresh flavors and vibrant colors delivers the message that fresh is best and healthy is delicious.

  • 4 ServingsServings


Cranberry Salsa

  • 10 cm piece of cucumber, peeled, deseeded and finely diced
  • 1 large green chili, desseded and chopped finely
  • 1/2 spanish onion, finely diced
  • 1 bunch coriander, roughly chopped
  • 1/3 cup dried cranberries, roughly chopped
  • juice of 1 lime

Chicken and vegetables

  • 4 chicken fillet breasts, approximately 180g each
  • 3 cup mixed green leaves
  • 2 generous handfuls of green beans - cooked to preference


  1. Combine the salsa ingredients in a bowl and allow the flavours to combine by allowing it to sit for a couple of hours.
  2. Preheat the oven to 180C
  3. Brush the chicken with olive oil and seasoning of choice. Heat a grill pan or barbeque to hot then add the chicken to sear on one side for a two minutes. Turn the chicken and sear it on the other side for another two minutes. Place the chicken on a baking tray and place it in the oven to cook through for between 8 – 10 minutes.
  4. Serve the chicken with the salsa on the top with an accompanying green salad.



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