Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

INGREDIENTS

Marinated chicken

• 1/4 cup Acala Farms Pure Cottonseed Oil
• 1/4 cup blueberries, fresh
• 3 Tbsp blueberry juice
• 2 Tbsp Acala Farms Smoky Chipotle Cottonseed Oil
• 1 Tbsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
• 1 Tbsp oregano, minced
• 2 Tbsp lime juice
• Kosher salt
• 8 chicken breast, skinless

Salsa

• 1 cup blueberries, fresh
• 1/2 cup peaches, fresh or frozen, diced
• 2 Tbsp Acala Farms Pure Cottonseed Oil
• 2 Tbsp lime juice
• 1 Tbsp shallot, minced
• 1 Tbsp Acala Farms Jalapeño-Lime Cottonseed Oil
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper 

METHOD

1. For the marinade: Combine the Acala Farms Pure Cottonseed Oil, Acala Farms Smoky Chipotle Cottonseed Oil, blueberries, juice, Acala Farms Fresh Roasted Garlic Cottonseed Oil, and oregano in a blender; purée until smooth.
2. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat.
3. Seal and marinate, refrigerated, for at least 60 minutes.
4. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste.
5. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
6. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade.
7. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes.
8. Let the chicken rest in a warm area before slicing.
9. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.