Recipe: Lime Salsa Chicken (with salsa using olives, mint and almonds)

LIME SALSA CHICKEN

4 boneless, skinless breast halves
1/4 cup lime juice
2 tablespoons sherry
2 tablespoons light olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic salt
FOR SERVING:
Avocado slices
Tortilla chips
Salsa (recipe follows)

TO MARINATE THE CHICKEN:
In a large bowl or resealable plastic bag, make marinade by mixing together lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of marinade; set aside for salsa. Add chicken to remaining marinade, turning to coat. Marinate in refrigerator 1 hour.

WHEN READY TO COOK:
Remove chicken from marinade; set aside. Place used marinade in small saucepan; heat to boiling and boil 1 minute.

Place chicken on grill with rack about 8-inches from heat source. Brush marinade over chicken. Grill, turning and basting frequently with marinade, about 16 to 20 minutes or until chicken is fork tender.

TO SERVE:
Arrange chicken on platter. Garnish with avocado slices and tortilla chips. Serve with Salsa.

SALSA
Makes 1 cup

1 tomato, peeled, seeded and chopped
1 green onion, sliced
1/4 cup sliced black olives
3 tablespoons reserved marinade (from above recipe)
1 tablespoon seeded, chopped jalapeno chili pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped mint
1 tablespoon slivered almonds
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a bowl, make salsa by mixing all ingredients together; chill.

Makes 4 servings
Adapted from source: M. Lynne Armstrong, Wilmington, DE
From: Dee, OK - 08-09-97