In the Main Course, a Strawberry Spark

By VALENTINA KENNEY

June 12, 2002 12 AM PT

SPECIAL TO THE TIMES

There’s no reason to limit a relish to the condiment dish. A relish can make a wonderful sauce or can have enough substance to be a side dish. Here, strawberries and avocado combine to become a perfect companion for grilled chicken and pasta.

Pound the chicken thinly to speed up grilling time. Meanwhile, cook the pasta. You can use any pasta shape, but I like fusilli; it tends to capture the relish in its crevices.

Be sure to chop all of your relish ingredients into small and equal sizes to ensure each bite captures every flavor.

Napkins and placemats from Sur la Table.

Grilled Chicken With Fusilli and Strawberry Avocado Relish

Active Work and Total Preparation Time: 30 minutes

Salt

4 boneless, skinless chicken breasts, about 1 1/4 pounds

1 1/4 cups strawberries, chopped into small dice

1 ripe, firm avocado, pitted and chopped into small dice

1/2 cup finely chopped red onion

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh basil leaves

1/3 cup balsamic vinegar

3 tablespoons olive oil, divided

Pepper

1/2 pound fusilli

Bring a large pot of salted water to boil. Meanwhile, pound the chicken breasts, 2 at a time, to flatten. Place the chicken, smooth side up, between 2 sheets of plastic wrap. Using a meat mallet, gently and evenly pound the chicken to about 1/4 inch thick. Set aside in the refrigerator.

Combine the strawberries, avocado, red onion, mint and basil leaves in a small mixing bowl. Add the balsamic vinegar and 2 tablespoons of the olive oil, and season to taste with salt and pepper. Set aside at room temperature.

Heat a grill pan or a grill over high heat. Place the remaining tablespoon of olive oil on a plate. Remove the chicken from the refrigerator, dredge each chicken breast in the oil, coating both sides, and season with salt and pepper.

Once the grill is hot, grill the chicken until cooked through and the juices run clear, about 3 minutes a side.

While the chicken is grilling, add the fusilli to the water and cook until just tender, about 10 minutes. Drain and toss the pasta with half of the relish, keeping it warm until you are ready to serve.

Divide the pasta among 4 plates, placing a grilled chicken breast on top. Spoon equal amounts of the remaining relish over each breast.

4 servings. Each serving: 439 calories; 154 mg sodium; 84 mg cholesterol; 22 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 35 grams protein; 4.98 grams fiber.

Grilled Chicken With Fusilli and

Strawberry Avocado Relish

Crusty Bread

STAPLES

Balsamic vinegar

Olive oil

Red onion

SHOPPING LIST

Avocado

Basil

4 boneless, skinless chicken breasts

Crusty bread