Grilled Chipotle Chicken With Cantaloupe Cucumber Salsa

 Ingredients:

 
4 Chicken Breasts-boneless, skinless, pounded ¼” thick
2t sp.Chipotle Pepper Puree
1 Tbsp.Lime-zest removed and chopped, reserve juice for salsa
2 Tbsp.Vegetable Oil
1 CupCucumber-peeled, seeded, small diced
1 CupCantaloupe-peeled, seeded, small diced
3 Tbsp.Red Onions-minced
1 Jalapeno Pepper-seeded, chopped finely
 ¼ CupRed Bell Pepper-small diced
1 Tbsp.Cilantro-chopped 
1 Tbsp.Lime Juice
Salt and Black Pepper To Taste added to salsa at last moment
 
Directions:
 
•Marinate chicken breasts with the chipotle, lime zest, and vegetable oil for at least 30 minutes in the refrigerator or overnight.
• Grill chicken breasts until an internal doneness of 165° f. 
•Serve with salsa (procedure below)
•Combine all remaining ingredients in bowl, adding the salt and black pepper just before serving to avoid removing the water from the fruit and vegetable.
• Divide the salsa onto four serving plates, top with the grilled chicken.
 
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