Grilled Chicken Breasts with Corn & Olive Salsa

1 Can (16 oz. / 454 g) Whole Kernel Corn, drained
1 Can (2.25 oz. / 64 g) Sliced Ripe Olives, drained
2 Tbsp. / 30 mL White Wine Vinegar
1 Tbsp. / 15 mL Watkins Citrus & Cilantro Grapeseed Oil
2 teas. / 10 mL Watkins Jalapeno Hot Pepper Sauce, more if desired
1/2 teas. / 1.5 mL Watkins Cilantro
1/4 teas. / 1.2 mL Freshly-Ground Watkins Sea Salt
6 Skinless, Boneless Chicken Breast Halves
1 Tbsp. / 15 mL Watkins Fajita Seasoning

Salsa: Combine first seven ingredients in large bowl; cover and refrigerate at least 30 minutes. Sprinkle both sides of chicken with Fajita Seasoning. Frill 4 to 6 inches from heat for 15 to 20 minutes or until done. Serve with Corn-Olive Salsa. Makes 6 servings.

Nutritional Information Per Serving:
Calories-160, Protein-16g, Carbohydrates-16g, Fat-5g, Saturated Fat-0g, Cholesterol-34mg, Sodium-410mg, Dietary Fiber-1g

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