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GRILLED CHICKEN BREASTS WITH CORN-OLIVE SALSA 1 can (16 oz.) whole kernel corn, drained 1 can sliced ripe olives, drained 2 Tbsp. white wine vinegar 1 tsp. vegetable oil 2 tsp. Watkins Jalapeno Hot Pepper Sauce, more if desired 1/2 tsp. Watkins Cilantro 1/4 tsp. salt 6 skinless, boneless chicken breast halves 1 Tbsp. Watkins Fajita Seasoning Salsa: combine first seven ingredients in large bowl; cover and refrigerate at least 30 minutes. Sprinkle both sides of chicken with Fajita Seasoning. Grill 4 to 6 inches from heat for 15 to 20 minutes or until done. Serve with Corn-Olive Salsa. Makes 6 servings http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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