​Grilled Persian Lime Chicken with Mango Balsamic Fruit Salsa

4 chicken breast 
1 c. cubed watermelon
1 c. cubed honeydew melon
1 c. halved strawberries
1/2 c. blueberries
1/2 c. grapes halved
1/4 c. chopped red onions
3 Tbsp. Persian Lime Olive Oil
1 tsp honey
2 Tbsp. Mango White Balsamic
2 Tbsp. chopped fresh Cilantro
1/2 tsp Fresco Lime Sea Salt
1/2 tsp ground pepper
Heat grill.  Drizzle 1 Tbsp. of Persian Lime olive oil on both sides of the chicken then sprinkle chicken with 1/4 tsp Pink Andes sea salt and 1/4 tsp of freshly ground black pepper.  Cook through about 6-7 minutes on both sides.  
Salsa mixture:  combine all fruit with the red onions in a large bowl.  Mix remaining Persian Lime Olive Oil with the honey and Mango balsamic and coat the fruit mixture.  Serves 4

​Northfield Olive Oils and Vinegars