Chicken Bites with Tomato Mint Salsa are a great healthy alternative to chips and salsa. They are bursting with flavor, creativity, and won’t disappoint your guests tastebuds if the traditional bowl of chips and salsa are MIA from the table.
We all love chips and salsa, so why not try this fun twist on our go to appetizer and bring these Chicken Bites with Tomato Mint Salsa to your next dinner party or luncheon? I love chicken and I love homemade salsa and this salsa is amazing. I never thought of adding mint to my salsa, but it really enhances the flavor and gives it a little something extra that I bet your guest won’t be able to pinpoint, but will enjoy.
The chicken is tender and flavorful. You can serve the chicken on a platter or add them to a skewer to make it easier for you and your guest to dip, dunk, and devour. Chicken Bites with Tomato Mint Salsa are very easy to make and fast to put together. The vegetables broil up nicely and then throwing them all into a food processor is really all you need to do. No chopping, or dicing. You can even leave the seeds of the jalapeno in for a little more heat to the salsa, which cuts out the hardest part about making it.
Chicken Bites with Tomato Mint Salsa is a fun and quick way to add a little healthy kick to your appetizer table. So don’t be afraid to leave the chips and salsa off the appetizer list, it’s time to get dipping, dunking and devouring every last bite. xoxo
- 5-Roma tomatoes
- 1-medium onion, cut crosswise into 4 slices
- 1-large jalapeño chile
- 1-tablespoon chopped garlic
- 2-tablespoons coarsely chopped cilantro
- 2-tablespoons coarsely chopped fresh mint leaves
- 1 1/2 teaspoons kosher salt
- 1/4-teaspoon ground cumin
- 2-tablespoon chopped canned chipotle chile in adobo sauce
- 4-boneless skinless, chicken breast cut into 1 inch cubes
- 1-teaspoon ground cumin
- 1-teaspoon kosher salt
- 1-teaspoon garlic powder
- 1-teaspoon seasoned pepper
- 1-teaspoon chicken seasoning ( I like to use Mrs. Dash-salt free chicken seasoning)
- 1 1/2-tablespoons finely chopped cilantro, plus 1/4 cup cilantro leaves
- 1. Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.
- 2. Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.
- 3. Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine the cumin, salt, pepper, chicken seasoning, chopped cilantro, and chicken, mix until chicken is coated with seasoning.
- 4. Heat a 12-in. frying pan (not nonstick) over high heat, spayed with cooking spray or use olive oil. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.
- 5. Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers. Enjoy!