Grilled Chicken with Almond Raspberry Relish

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Grilled Chicken with Almond Raspberry Relish

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon freshly squeezed lime juice
For almond and raspberry relish:


1/2 pint raspberries, divided
1/2 teaspoon lime juice
1/2 teaspoon finely minced or pressed garlic
1 teaspoon honey
1/8 teaspoon salt
2 tablespoons vegetable oil
1/3 cup sliced California Almonds, roasted*
1/3 cup chopped scallions


Directions:

1. For chicken, season chicken with salt and pepper. Place in large zip-top plastic bag with olive oil, lime juice, and marinate in the refrigerator for 1-24 hours.

2. Preheat grill or broiler and cook chicken 3-4 minutes each side, or until cooked through.

3. For relish, combine about half of raspberries with lime juice, garlic, and honey in a small bowl, stirring well and mashing up raspberries so that mixture becomes saucy.

4. Taste and add more honey if mixture is too tart. Add salt with whisk in vegetable oil. Gently stir in remaining raspberries, keeping them whole. Stir in almonds and scallions just before serving.

5. Sprinkle chicken with lime juice, top with relish and serve.

Makes 4 servings.

*To roast almonds, spread in an ungreased baking pan. Place in a preheated 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.





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The Almond Board of California administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Established in 1950, the Almond Board's charge is to promote the best quality almonds, California's largest tree nut crop. For more information on the Almond Board of California or almonds, visit www.AlmondBoard.com.