Grilled Chicken With Blueberry Basil Salsa

From wholeliving.com

Heat grill to medium-high.

Lightly oil it.

Grill jalapenos until slightly charred and blistered , turning frequently , about 15 minutes.

Using a paper towel , pull off stems and remove skins from chilies.

Roughly chop flesh and seeds.

Set aside.

Meanwhile , grill scallions , turning often , until soft and charred in spots , 3 to 4 minutes.

Set aside.

Place 2 cups blueberries in a food processor.

Pulse until coarsely chopped , about five times.

Transfer to a medium bowl , and add onion , jalapenos , lime juice , and 1 / 4 teaspoon salt.

Stir to combine.

Add basil , cilantro , remaining cup blueberries , and oil.

Stir to combine.

Sprinkle chicken with the remaining 1 / 4 teaspoon salt and the cayenne.

Grill chicken until cooked through , 3 to 4 minutes per side.

Place 4 grilled scallions on each plate , and top with chicken.

Serve immediately , topped with a generous spoonful of blueberry salsa.

Garnish with basil and cilantro leaves.

olive oil, jalapeno peppers, scallions, blueberries, red onion, lime juice, salt, basil, cilantro leaf, chicken cutlets, cayenne pepper