Grilled Chicken with Italian Salsa

 

2

cans (15 oz each) Progresso® chick peas (garbanzo beans), drained

2

cans (2 1/2 oz each) sliced ripe olives, drained

2

medium bell peppers, chopped (2 cups)

2

medium tomatoes, seeded and chopped (1 1/2 cups)

1

small red onion, chopped (1/4 cup)

1/4

cup chopped fresh parsley

1 1/4

cups Italian dressing

12

boneless skinless chicken breasts (3 lb)

• 1 To make salsa, in large bowl, mix beans, olives, bell peppers, tomatoes, onion, parsley and 1 cup of the dressing until well blended. Cover and refrigerate 1 hour.
• 2 Heat coals or gas grill for direct heat. Brush chicken with remaining 1/4 cup dressing.
• 3 Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with dressing occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken with salsa.