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Grilled Chicken Breasts with Cucumber-Peach Salsa


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  • 1/2 cup chopped cucumber
  • 1/3 cup peach preserves
  • 1 Tbl. chopped fresh mint leaves or 1 tsp. dried mint flakes
  • 1/4 tsp. salt
  • 2 Tbl. chopped red onion
  • 1 peach or nectarine, peeled, chopped (3/4 cup)
  • 4 boneless skinless chicken breasts (about 1 1/4 lb.)



Step 1

Heat grill. In a small bowl, mix cucumber, 2 Tbl. of the preserves, the mint, salt, onion and peach; set aside.

Carefully spray grill with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut. Discard any remaining preserves. Serve chicken with salsa.


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