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Chicken with Peach-Cucumber Salsa

To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. —Janie Colle, Hutchinson, Kansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups chopped peeled fresh peaches (about 2 medium)
  • 3/4 cup chopped cucumber
  • 4 tablespoons peach preserves, divided
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon minced fresh mint
  • 3/4 teaspoon salt, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon pepper

Directions

  • For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt.
  • Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts
1 chicken breast half with 1/2 cup salsa: 261 calories, 4g fat (1g saturated fat), 94mg cholesterol, 525mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 35g protein. Diabetic exchanges: 5 lean meat, 1/2 starch, 1/2 fruit.

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