Grilled Salsa Chicken

Why did the chicken cross the road?
Serves 4 Total 30-60 Minutes


  • 1 16-oz container of Cedar’s Mild Salsa 
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper


  1. Heat the grill.
  2. In a medium bowl, mix the olive oil, kosher salt and pepper.
  3. Use the flat side of a meat mallet to pound each chicken breast to an even ½-inch thickness. Add the chicken to the olive oil mixture and toss well to coat.
  4. When the grill is ready, lay the chicken on it and cook, covered, for about 2-3 minutes until the chicken has grill marks and the edges turn white.
  5. Flip the chicken and continue to cook until it's cooked through, about 2-3 minutes more.
  6. Transfer the chicken to a clean cutting board and let rest for 5 minutes. 
  7. Slice each breast crosswise on the diagonal into ½-inch thick slices. 
  8. Arrange the chicken on a platter and top with Cedar’s Mild Salsa.