Grilled Chicken with Fresh Peach Salsa

Grilled Chicken with Fresh Peach Salsa – pair with a Southwest style Chopped Salad  and you have a perfect summer dinner.

20140712_174847

 

 
You start with:
 
 
20140712_152024
 
1 pound of Chicken breast tenders
serrano  and jalepeno pepper (1/2 teaspoon of each diced)
White onion (1/2 cup chopped)
1 fresh peach
1 T fresh cilantro
1/2 Lime
1/4 avocado
Salt and lemon pepper
 
 
Cut the peach off of the pit in segments, skin on.
 
20140712_152143
 
Then cut the segments into small (1/4 to 1/2 inch) chunks and put into a mixing bowl.
20140712_152442
 
Chop the onion and add to the bowl.  
 
20140712_152709
20140712_152516
If you cut the onion from the top side (not where the roots are), it stays together while you cut it.  The root end holds all the segments in place making it easier to get an even cut.
 
Next, dice the peppers and add to the bowl.
 
20140712_152922
20140712_153016
 
 
 
 
 
 
Cut the avocado into chunks and add to the mix.
20140712_153148
 
Squeeze in the juice of 1/2 lime and add the cilantro, making sure to remove the stems.
 
20140712_152734
20140712_152834
 
 
 
 
 
 
 
 
Add salt and pepper to taste and gently mix.  
 
20140712_153251
 
Chill for an hour (gives the flavors a change to meld).
 
In the mean time, season the chicken on both sides with salt and lemon pepper.
 
20140712_173413
 
Place on a hot grill and cook on med-high for about 3-5 minutes on each side.  They will be lightly browned on the outside and totally cooked through.  Make sure there is no pink left inside, but don’t cook so long as to dry them out.
 
20140712_174717
 
Put two tenders and about 2 tablespoons of salsa on the plate- add a salad and enjoy!
Serves 4-5