Hello, it’s Faith from An Edible Mosaic! When I think of Fourth of July recipes, for some reason desserts usually come to mind. I guess that’s because (at least in my family) the main dishes eaten on this holiday are standard casual picnic fare, and it’s the desserts that are usually all dressed up in red, white, and blue. This recipe shows that red, white, and blue isn’t just for dessert.
This meal is casual and couldn’t be easier to make, but still looks pretty and festive. I used grilled chicken but if you want to switch it up I think this recipe would also be fantastic with grilled fish (I would use some kind of white-fleshed fish, such as haddock, tilapia, halibut, or cod).
Don’t forget, your recipe submissions are due July 1 at 9PM EST. Brandy and I can’t wait to see what you all make!
Grilled Chicken with Red & Blue(berry) Salsa (Adapted from Julie Foster’s recipe for Blueberry Salsa featured in the July 2005 issue of Southern Living)
(Yield: 4 servings)
Red & Blue(berry) Salsa (recipe below)
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)
Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).
Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).
Serve the grilled chicken topped with salsa along with couscous.