Recipes:
# Chicken with Garden Salsa
## INGREDIENTS
* ½ cup lime juice
* 1 tablespoon vegetable oil
* ½ teaspoon black pepper
* ½ teaspoon garlic salt
* 4 skinless, boneless chicken breasts (4 ounces each)
* 2 ounces Monterey Jack cheese, sliced
### SALSA:
* 1 cup corn kernels
* 1 medium tomato, chopped
* 1 green chile, deseeded and minced
* 1 green onion, sliced into ½-inch pieces
* ¼ teaspoon ground cumin
**SERVES 4**
## Make Ahead
Prepare the salsa in Step 3 up to 24 hours ahead and refrigerate. This will allow the flavors to develop.
## VARIATION
For a tangier flavor, use Colby-Jack cheese instead of Monterey Jack.
## DIRECTIONS
**1.** Preheat grill or broiler. Grease grill rack or broiler pan. Mix lime juice, oil, pepper and garlic salt in a medium bowl; reserve 3 tablespoons. Pour remaining mixture into a resealable plastic bag.
**2.** Add chicken to bag. Shake bag to coat chicken. Grill or broil chicken, turning occasionally, until juices run clear when meat is pierced with a knife, about 15 minutes.
**3.** Meanwhile, for salsa, add corn, tomato, chile, green onion and cumin to reserved lime juice mixture.
**4.** Top each chicken piece with cheese. Grill or broil chicken until cheese melts, about 2 minutes; remove from grill. Top chicken with 1 tablespoon salsa. Serve extra salsa on the side.
## Make It Quicker
* You can save time and effort by using canned tomatoes and canned corn in the salsa.
