Grilled Chicken Breasts with Plum Salsa

Randy Mayor; Melanie J. Clarke
This dish has a nice combination of flavors from the spice-rubbed grilled chicken and the sweet salsa with a touch of heat from the hot sauce. Peaches, nectarines, or pineapple can be used in place of the plums to make the salsa.

Yield:

4 servings (serving size: 1 chicken breast half and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 26 %
Fat 5.8 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 2.1 g
Protein 27.1 g
Carbohydrate 9.8 g
Fiber 1 g
Cholesterol 72 mg
Iron 1.3 mg
Sodium 431 mg
Calcium 24 mg

Ingredients

Chicken:
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil
Plum Salsa:
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh or 1 teaspoon dried cilantro
2 tablespoons chopped red onion
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt

Preparation

To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.

Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.

While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.

Note:

August 2001