Grilled Chicken with Orange-Cilantro Salsa
Category: Chicken, Grilled, Salsas
Yield: 4 servings
1 can (11-oz.) Mandarin oranges, drained with 1/4 cup juice reserved
1 cup chopped fresh cilantro
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp ORTEGA® Diced Jalapeños
1 tsp salt
4 (4-6-oz.) boneless, skinless chicken breast halves

Procedures
COMBINE oranges, cilantro, onion, olive oil, vinegar, jalapeños,
reserved juice and salt in medium bowl. Cover; refrigerate salsa for
at least 2 hours.
GRILL or broil chicken until golden on outside and no longer pink in
center. Top each breast with salsa.