Grilled Chicken Breasts with Corn-Olive Salsa

[MsBiatch]

Ingredients
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 olive oil
2 tsp/10 mL (more if desired) Jalapeño Hot Pepper Sauce
1/2 tsp/2.5 mL Cilantro
1/4 tsp/1.2 mL salt
6 skinless, boneless chicken breast halves
1 tbsp/15 mL Fajita Seasoning


Cooking Directions
Combine first seven ingredients in large bowl; cover and refrigerate at least 30 minutes.

Sprinkle both sides of chicken with Fajita Seasoning. Grill 4 to 6 inches from heat for 15 to 20 minutes or until done. Serve with Corn-Olive Salsa.

Makes 6 servings.


Nutrition Facts
Makes 6 servings.

Nutritional Information Per Serving
Calories 160
Protein 16 g
Carbohydrates 16 g
Sodium 410 mg
Fat 5 g
Saturated fat 0 g
Cholesterol 34 mg
Dietary fiber 1 g

*RIP KILLA* You'll be greatly missed