Servings and Ingredients
|1 ½ lbs. boneless, skinless chicken breasts|
|1 c. Hy-Vee light Italian salad dressing|
|3 white peaches, peeled pitted and chopped|
|1 mango, peeled and chopped|
|1 c. diced fresh pineapple|
|1 small red chili pepper, seeded and diced|
|2 tbsp. fresh chopped cilantro|
|½ c. diced green onion|
|2 tbsp. lime juice|
|Hy-Vee salt to taste|
- Combine chicken breasts and salad dressing in resealable plastic bag. Toss gently to coat. Refrigerate 2 hours and up to 8 hours to marinate.
- Meanwhile, combine remaining ingredients in a medium bowl to make salsa. Cover and refrigerate.
- Preheat grill. Remove chicken breasts from marinade; discard marinade. Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees.
- Serve warm topped with salsa.
320 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 110mg
- Sodium: 260mg
- Total Carbohydrates: 29g
- Protein: 38g
Vitamin A 80%
Vitamin C 100%