Chicken with Peach Cucumber Salsa

• 1-½ cups chopped peeled fresh peaches (about 2 medium)
• ¾ cup chopped cucumber
• 4 tbsp peach preserves, divided
• 3 tbsp finely chopped red onion
• 1 tsp minced fresh mint
• ¾ tsp salt, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• ¼ tsp pepper

For salsa, in a small bowl, combine peaches, cucumber, 2 tbsp preserves, onion, mint and ¼ tsp salt.

Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.