Ingredients
1 c. pitted kalamata olives, chopped
1 1/2 c. tomato, seeded & diced
1 garlic clove
1 tsp red wine vinegar
1/2 tsp dried oregano
1 Tbs + 1 Tbs olive oil, divided
1/4 c. fresh parsley leaves (optional)
4 (6 oz) chicken breasts
fresh ground pepper
Preparation
Combine olives, tomato, garlic, vinegar, oregano, & 1 Tbs oil in a mixing bowl. Toss with parsley & season with pepper.
Heat grill to med-high. Rub chicken with remaining oil & season with pepper. Grill until no longer pink inside ~ 4 minutes per side. Serve warm with salsa.
