Grilled Chicken Breasts with Fruit Salsa

Fruit Salsa
2 cans (8 oz. each) crushed pineapple, packed in juice, drained
1 mango, peeled and cubed
1/2 papaya, peeled and cubed
2 tablespoons rice vinegar
1 tablespoon finely minced cilantro
1 tablespoon minced red pepper
2 whole chicken breasts, boned, skinned, halved (10 oz. meat each)
1 teaspoon olive oil
Garnish
kiwi slices

Makes 4 Servings, About 4 oz. Each

In a medium bowl, combine salsa ingredients. Cover and refrigerate
for at least 1 hour. Preheat an oven broiler or outdoor grill. Brush the
chicken breasts with the olive oil. Grill or broil chicken about
7 minutes per side or until no pink remains.

To serve: Place fruit salsa on a plate, using a few spoonfuls per person.
Top with a cooked chicken breast. Garnish with kiwi slice.

Exchanges: 4 Very lean meat; 2 Fruit; 1 Fat

Total Calories Per Serving 305; Calories from fat 54; Total fat 6g;
Saturated fat 2; Cholesterol 85mg; Sodium 79mg; Carbohydrate 30g; Dietary
fiber 3g; sugars 25g; Protein 32g