BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon grill seasoning

2 tablespoons chili powder

1/2 tablespoon ground cumin

1 tablespoon coriander

3 tablespoons dark brown sugar

4 boneless skinless chicken breasts

4 tablespoons extra-virgin olive oil, divided

4 plum tomatoes, chopped

1 yellow bell pepper, seeded and chopped

1 red onion, chopped

1/4 fresh pineapple, cut into spears and grilled

2 limes

A handful fresh cilantro leaves, chopped

Salt and freshly ground black pepper

2 cups chicken stock

1 cup milk or half-and-half

1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce

3/4 cup quick cooking polenta

1 (15-ounce) can pumpkin puree

2 tablespoons butter

2 tablespoons honey


  1. Heat grill pan over medium-high heat.
  2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
  3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
  4. Place chicken on grill and cook 6 to 7 minutes on each side.
  5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
  6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
  7. Serve polenta with chicken and salsa salad.