Choose Chicken - Chicken breast is a lean protein choice.

Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles.

Do-Ahead - The salsa can be made up to 24 hours in advance and refrigerated. Making it ahead will actually allow the flavors to blend. 

Success - If you're using a charcoal grill, plan on about 40 minutes to prep the grill and heat charcoal to the correct temperature. Gas and electric grills will take about 10 minutes.

Prep Time:30 min Start to Finish:30 min makes:4 servings

1/2 cup chopped cucumber

1/3 cup peach preserves

1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint flakes 1/4 teaspoon salt

2 tablespoons chopped red onion

1 peach or nectarine, peeled, chopped (3/4 cup)

4 boneless skinless chicken breasts (about 1 1/4 lb)

1. Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.

2. Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.