Grilled Caribbean Lime Chicken with Pineapple Salsa

from Taste of Home's "Healthy Cooking" magazine

serves 8 (6 points +)

• 1/2 c. lime juice
• 1/4 c. olive oil
• 4 garlic cloves, minced
• 2 tsp. oregano
• 1 tsp. lemon pepper seasoning
• 8 boneless, skinless chicken breast halves ( 6 oz. each)

Salsa:

• 2 large tomatoes, seeded and chopped
• 1 c. diced fresh pineapple
• 2/3 c. cubed avocado
• 2 green onions, thinly sliced
• 1 T. lime juice
• 1T. cider vinegar
• ¼ c. chopped, fresh cilantro
• 1/2 tsp. salt

In a large ziplock bag, combine the first 5 ingredients. Add chicken, seal and turn to coat. Refrigerate 2 hours.

Coat grill with cooking spray. Cook chicken until juices run clear.

Combine salsa ingredients, cover and refrigerate until serving.