Grilled Chicken with Strawberry Corn Salsa

This dish combines juicy grilled chicken with a vibrant strawberry corn salsa, offering a delightful balance of savory and sweet flavors. The freshness of the strawberries and the sweetness of corn complement the savory chicken, making it a perfect summer meal. Served alongside a slice of honey-drizzled cornbread, this recipe respects traditional cooking while adding a creative twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh strawberries, diced
• 1 cup corn kernels (fresh or frozen)
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup cornmeal
• 1 cup milk
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup melted butter

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix diced strawberries, corn, red onion, cilantro, lime juice, salt, and pepper to create the salsa. Set aside.
3. Drizzle olive oil over the chicken breasts and season with salt and pepper.
4. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest.
5. In a separate bowl, combine cornmeal, milk, honey, baking powder, salt, eggs, and melted butter to make the cornbread batter.
6. Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
7. Slice the grilled chicken and serve topped with the strawberry corn salsa, alongside a piece of honey-drizzled cornbread.