In a medium bowl, whisk
together the vinegar, lemon juice
, sugar, and sambal
. Add the raspberries, pineapple, strawberries, kiwi
, red onion
and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa