1 large ripe peach, pitted, diced
1 large tomato, diced
1/4 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. lemon juice
1 tsp. grated ginger
1/2 tsp. salt
2 tsp. dry Caribbean jerk seasoning
6 boneless, skinless chicken halves

In a bowl, combine peaches, tomato, red onion, cilantro, lemon juice, ginger and 1/4 teaspoon salt, reserve. Combine jerk seasoning and remaining salt. Rub over chicken. Place chicken on grill, over direct-heat cooking. Cook, turning once, until no longer pink. Serve with peach salsa.

Submitted by: Sherry Monfils