Curry In A Hurry Grilled Chicken With Salsa And Sugar Snap Peas - cooking recipe

Ingredients

SALSA
3/4 cup diced tomato
3/4 cup diced orange pepper
3/4 cup corn
1/4 cup diced red onion
1 tablespoon vegetable oil
1 tablespoon chopped fresh cilantro
1 lime, zest and juice
salt, to taste (optional)
CHICKEN
1 tablespoon red curry paste
3 tablespoons oil-and-vinegar dressing
1 lb boneless chicken breast
SUGAR SNAP PEAS
12 ounces sugar snap peas
1 teaspoon chopped shallot
1 orange, zest and juice

Preparation

SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
Serve peas with chicken and salsa.