Grilled Chicken Breast with Grilled Peach Salsa

Last summer my husband’s friend, Rob (rfowler17@comcast.net), built me an outdoor bamboo kitchen- rather a house for my grill and grilling accoutrements. I call my new tiki hut “home” and if a food can be grilled, it’s grilled. Perhaps your grill has been getting a workout too, but maybe your family is growing fatigued with the same old burgers and chicken. Think outside the tortilla chip bag and add some salsa to your grilling recipe repertoire. Even the most basic grilled item tastes deliciously fresh when paired with a salsa

Salsa is the Mexican word for “sauce”. Most of my summer salsas are actually “salsa cruda”, as they are uncooked. I deviate occasionally by grilling fruit, though the salsa would be delicious if the fruit you use is simply washed. All you need to make a salsa cruda are chopped, in-season fruits and/or vegetables, something acidic (lime juice), something spicy (cumin), and something hot (any variety of hot pepper, cayenne or hot sauce). These easy combos will add flavor, nutrition, and eye-appeal to your plate.

Peaches are especially easy to grill. Nothing beats this fresh, sweet and tart salsa when peaches are at their ripest. A grilled peach would also make a wonderful dessert with a scoop of sorbet or ice-cream on top! Get a bunch cause they’re on sale at Buschs for $.99#. I served this with my Corn & Barley salad, the August 2nd dinnerFeed. For another easy Grilled Chicken and Plum Salsa recipe see my August 4th dinnerFeed.