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Oranges, olive oil and red onions are mainstays of Spanish cooking; together with green chiles, red wine vinegar and fresh cilantro they form the foundation for a superb dish of grilled chicken breast.

Grilled Chicken with Orange Cilantro Salsa

1 (11-ounce) can Mandarin oranges, drained with 1/4 cup juice reserved
1 cup chopped fresh cilantro
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ORTEGA® Diced Jalapeños
1 teaspoon salt
4 (4 to 6-ounce) boneless, skinless chicken breast halves

1. Combine oranges, cilantro, onion, olive oil, vinegar, jalapeños, reserved juice and salt in medium bowl. Cover; refrigerate salsa for at least 2 hours.
2. Grill or broil chicken until golden on outside and no longer pink in center. Top each breast with salsa.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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