Grilled Chicken Breasts with Corn/Olive Salsa

1 can whole kernel corn (16 oz.)
1 can sliced ripe olives, drained (2.25 oz.)
2 Tbsp. white wine vinegar
1 Tbsp. Watkins Citrus & Cilantro Grapeseed Oil (#1528)
2 tsp. Watkins Jalepeno Hot Pepper Sauce (#1046)
1/2 tsp. Watkins Cilantro (#1925)
1/4 tsp. freshly ground Watkins Sea Salt (#2012)
6 skinless, boneless chicken breast halves
1 Tbsp. Watkins Fajita Seasoning (#1967)

Salsa: 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

Debbie Nelsen