Thursday, June 11, 2020

Grilled Chicken Breasts with Balsamic Strawberry Basil Salsa #ImprovCookingChallenge

This is a great summer meal.  The delicious topping takes only minutes and can be quickly tossed together as the chicken cooks on the grill.

Our Improv Cooking Challenge this month is Strawberries and Basil....I think I knocked it out of the park!!

Check out what we have made for you today.........

Improv Cooking Challenge: June 2020

Ingredients: Strawberries and Basil

cover photo, No photo description available.

Improv Cooking Challenge is the brainchild of Nichole of Cookaholic Wife.  Each month Nichole gives us 2 ingredients and sets us loose to make the best recipe we can.

This dish was inspired by one that I found on Wholsomelicious.  Isn't that a great name!!  I grilled my chicken instead of pan frying, omitting the garlic in the dish.  But I kept all the ingredients for the topping, making short work of chopping the strawberries and basil by pulsing it a few times in the food processor.

I served this up at family dinner on a gorgeous Sunday out on the deck.  It was a huge success and was prepared without interfering with our family time.

#chicken, #getyourgrillon, #grilling, #strawberries, #basil, #salsa,
Entrees, Grilling, Chicken
Yield: 8 servings
Grilled Chicken Breast with Strawberry Basil Salsa

Grilled Chicken Breast with Strawberry Basil Salsa

This is a great summer meal. The delicious topping takes only minutes and can be quickly tossed together as the chicken cooks on the grill.
Prep time: 5 MCook time: 25 MTotal time: 30 M


  • 8 (4-6 oz) boneless, skinless chicken breasts
  • seasoning salt, to taste
  • 1 qt. strawberries, hulled
  • 10  leaves basil
  • 2 T. Balsamic Vinegar
  • 1 T. Olive oi
  • salt and pepper, to taste


  1. Season the chicken breasts and place onto a gas grill set at med high heat.  Cook about 10-12 minutes per side, until an internal temperature of 165* is reached.
  2. While chicken grills, place the strawberries and basil into the bowl of a food processor.  Pulse 3-4 times.  Empty the mixture into a bowl and add vinegar, olive oil, salt and pepper.  Mix to combine. 
  3. When chicken is the correct temperature, place onto a platter and top with some of the salsa.  Serve, passing additional salsa at the table.


Inspired by a recipe found at Wholsomelicious.
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Created using The Recipes Generator


  1. What a beautiful fresh, summery idea for grilled chicken - sounds delicious!!

  2. That looks so yum and colorful Wendy!

  3. Your salsa looks good! I've made pineapple salsa before, but never strawberry. I need to try it soon. I like your idea of using a food processor to chop up the ingredients, that will save a lot of time.

    1. It sure does, just be careful, it only takes a few pulses before it purees.


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