With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma

Ingredients

• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 teaspoons greek seasoning
• 8 boneless skinless chicken breast halves (6 ounces each)
• 2 large tomatoes, seeded and chopped
• 1 cup diced fresh pineapple
• 2/3 cup cubed avocado
• 2 green onions, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.