Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon oil
1/2 cup chopped cilantro leaves
1 teaspoon salt
2 cloves crushed garlic
1/2 teaspoon ground black pepper
4 kiwi fruits, peeled and cut
1 cup chopped yellow bell peppers ( 1 small)
1 cup chopped strawberries ( about 8)
1/4 cup minced red onions
Directions:
Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
Remove 2 tbsp of mixture and set aside for salsa dressing.
Add garlic and pepper to remaining mixture for marinade.
Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
Let stand 20- 30 minutes; turn chicken occasionally.
Meanwhile, prepare salsa.
Peel kiwi.
Cut crosswise into 1/4″ thick slices; stack slices and cut into quarters.
Toss kiwi in reserved dressing with pepper, strawberries and red onion.
Set aside.
Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
Serve chicken with salsa, black beans and french bread.
Servings: 4-6
Time preparation: 45 min.
Time total: 60 min.