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Grilled Chicken with Warm Fruit Salsa















Trans-fat Free, Good source of fiber, Low Sodium


3 each kiwi fruit
1 cup strawberries
cut in half
1 cup cantaloupe
1 teaspoon tarragon leaves
chopped, fresh
1 tablespoon olive oil
2 tablespoons shallots
2 tablespoons raspberry vinegar
¼ each black pepper
4 each chicken breast halves, boneless, skinless
4 x rice
hot, cooked,


Peel kiwi fruit and cut into ¼ inch thick slices.

Cut slices in half to form half circles.

Toss kiwi fruit rounds with strawberries, melon cubes and tarragon in mixing bowl.

Heat olive oil in small saucepan.

Stir in shallots; sauté until soft but not brown.

Stir in vinegar and pepper; heat until mixture boils.

Drizzle hot dressing over fruit, tossing gently to mix well.

Set fruit aside to marinate 1 to 2 hours.

Grill or broil chicken breasts until cooked through.

Spoon fruit compote and juices over chicken just before serving.

Serve with hot cooked rice, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 8838% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 76mg 3%
Total Carbohydrate 52g 52%
Dietary Fiber 4g 17%
Sugars g
Protein 81g
Vitamin A 3% Vitamin C 89%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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