Print Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa

For the Chicken:
4 (5-6 oz.) Boneless or Bone-In Skinless Chicken Breasts
3 T. Lime Juice
Zest of 2 Limes
5 T. chopped Cilantro
3 T. Olive Oil, more for grilling
2 T. Bill Baron’s Jamaican Jerk Rub-(or any spicy chili powder based rub)
A Sprinkling of Vignalta Salt
For Salsa:
2 medium ripe Avocados, pitted and diced
1 1/2 Nectarine, pitted and diced
2 Jalapenos, seeds removed and diced
1/4 cup finely chopped Cilantro
2 Scallion Onions, chopped
3 T. Red Onion, chopped
1 t. Sugar
2 t. Champagne Vinegar or White Balsamic Vinegar
2 T. Olive Oil
Wash and dry chicken breasts, place in Pyrex dish and rub with oil and lime juice. Cover with rub and toss in remaining ingredients. Sprinkle with the Vignalta Salt. Cover with plastic wrap and marinate up to a day and a half. Heat the grill to medium-high and grill on well oiled grates. Grill for 25 minutes (approx). Let rest for 5 minutes before serving.

Combine all ingredients for salsa. Serve with chicken. (you can add fresh corn or replace the nectarine with peaches or tomatoes)