Since my daughter, Danielle, graduated in May, she has been making some of our evening meals. This is an added benefit when Jeff and I are running late from work. Danielle has been searching the internet for new and interesting recipes which can be made with some of the ingredients from our garden. Being a food and nutrition major, she is always looking for a healthy component to every dish. She found this recipe on Eat Better America. With many of the ingredients in our garden, Danielle picked up some white peaches at the market and began to make dinner.
There were only 4 ingredients to chop and the smell of mint was in the air. Jeff grilled the chicken breasts and brushed them with the apricot preserves as they cooked. Within fifteen minutes dinner was complete, outside of waiting for a bag of white rice to finish cooking.
The chicken was very flavorful but the salsa was incredible. We were fighting over tasting the salsa because people were going back for seconds. The crunchy cucumbers with the peaches and mint were very refreshing. The red onion and little bit of salt balanced out the salsa's sweetness.
This cucumber-peach salsa would be a great addition to any chicken, pork or fish dish. Given the fact that we had nothing left, I can bet we could make the salsa without meat and get the same results. My only recommendation would be to chill it for at least an hour before serving.
1 cup of chopped cucumber
2/3 cup of apricot or peach preserves
2 tablespoon of chopped fresh mint leaves
1/2 teaspoon of salt
1/4 cup of chopped red onion
2 peaches or nectarines, peeled and chopped, about 1-1/2 cups (we used white peaches)
6 boneless skinless chicken breasts
Heat gas or charcoal grill. In a small bowl mix cucumber, 4 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10-15 minutes, turning and brushing 2 or 3 times with the remaining preserves, until juice of chicken is clear when center of thickest part is 170 degrees. Discard any remaining preserves. Serve chicken with salsa.