Serves 4
Ingredients
2 Granny Smith apple, peeled, cored and cut into ¼-inch dice
1 cucumber, peeled, seeded and cut into ¼-inch dice
1 small red onion, cut into ¼-inch dice
1 small red bell pepper, cut into ¼-inch dice
1 1/2 Tbsp white wine vinegar
1 ½ Tbsp. rice wine vinegar
2 ½ tsp sugar
Sea Salt to taste
4 boneless chicken cutlets
Olive oil
Spike seasoning-a no salt flavorful alternative
Fresh ground black pepper
Directions
- In a large sauté pan, heat 1-teaspoon olive oil to medium high heat. Season chicken cutlets, (pounded chicken breasts) with Spike and ground pepper.
- In a bowl, toss the apple with the cucumber, onion, and pepper. Stir in the vinegar and sugar, season with salt . Serve on top of seared boneless chicken cutlets.
- This makes a great chicken wrap by slicing the chicken after grilling and topping with granny apple salsa and a touch of Japanese mayonnaise, (found in Asian specialty stores or ask your favorite sushi chef for a little) before rolling into tortilla or flat bread.
