Mesquite Grilled Chicken with Feta Cheese Corn Salsa

An easy to prepare dish with a subtle Southwestern flair, perfect for a light lunch.

Mesquite Grill



  • 4 (7 oz) skinless, boneless chicken breasts
  • 4 tbsp Mesquite Grill Plus
  • 1 diced red onion
  • 1 cup corn, cut off the cob
  • 1 diced tomato
  • 1 finely diced jalapeno pepper
  • ½ bunch finely chopped cilantro
  • 1 cup crumbled feta cheese
  • 2 tbsp vinegar


  1. Preheat a grill surface.
  2. Combine onion, corn, tomato, jalapeno, cilantro, cheese, and vinegar in a mixing bowl and let stand for 30 minutes. Season to taste.
  3. Brush chicken with Grill Plus and cook on grill to desired doneness, top with salsa and enjoy.