Grilled Chicken with Italian Salsa

Salsa:
2 1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/2 teaspoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Chicken:
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
To prepare chicken, preheat grill.
Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.

*This is a great summer dish with fresh tomatoes and herbs