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BBQ chicken paillard with a fruit salsa


  • To make the salsa, heat ¼ cup oil in a heavy-bottomed pan and gently saute the red onion and chilli until tender.
  • Then gently toss the onion mixture with the tomatoes, paw paw, pineapple, lime zest and juice, orange zest and juice, and the mint. Taste for seasoning and set aside to develop flavours. 
  • Lightly batten out the chicken breasts to an even thickness and neaten up with your knife. Then grill, BBQ or panfry.
  • To serve, mound a bed of the salsa on individual plates and top with the chicken.


  • olive oil
  • ¼ red onion, finely chopped
  • 1 small red chilli, seeded & finely sliced (optional)
  • ½ punnet cherry tomatoes, halved
  • ¼ small paw paw, seeded, peeled & diced
  • 2 thick slices pineapple, cored & diced
  • grated rind of 1 lime & juice of 2 limes
  • grated rind & juice of 1 orange
  • 6-8 fresh mint leaves, sliced
  • 4 skinless chicken breasts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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