Grilled Chicken with Tropical Olive Salsa

California Olive Committee
  • Yield: 4 servings


2cups papaya, diced (1/2-inch)
1cup California Black Ripe Olives, wedged
1/2cup tomatillos, diced (1/4-inch)
1/4cup green onions, chopped
1/4cup orange juice
2tablespoons chopped cilantro
1tablespoon minced red jalapeno peppers
1/2teaspoon kosher salt, divided
1/4cup lime juice
1/4cup chopped basil
1tablespoon minced garlic
2teaspoons minced ginger
2teaspoons olive oil
1teaspoon each chili powder and curry powder
1dash allspice
4 (6-ounce) boneless, skinless chicken breasts


  1. In a medium-sized mixing bowl, combine papaya, olives, tomatillos, green onions, orange juice, cilantro, jalapenos and 1/4 teaspoon salt. Cover and set aside.
  2. In a separate large mixing bowl, whisk together lime juice, basil, garlic, ginger, oil, chili powder, curry powder, remaining salt and allspice. Place chicken breasts in bowl and toss to evenly coat. Cover, refrigerate and marinate for at least 30 minutes.
  3. Grill marinated chicken over medium high heat for 5 minutes on each side or until completely cooked through. Transfer to serving plates and top each piece with approximately 1/2 cup of salsa.

Recipe courtesy of California Olive Committee