Grilled chicken with italian salsa

12 boneless skinless chicken breast halves (3 pounds)
1/4 cup Italian dressing
Italian Salsa:
2 cans (15 1/2 ounces each) garbanzo beans, drained
2 cans (2 1/2 ounces each) sliced ripe olives, drained
2 medium bell peppers, chopped (2 cups)
2 medium tomatoes, seeded and chopped (1 1/2 cups)
1 small red onion, chopped (1/4 cup)
1/4 cup chopped fresh parsley
1 cup Italian dressing
Total time: 1hr 30 min

1.Mix all ingredients for Italian Salsa. Cover and refrigerate 1 hour.
2.Heat coals or gas grill for direct heat. Brush chicken with Italian dressing.
3.Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing with dressing occasionally, until juice is no longer pink when centers of thickest pieces are cut. Serve with salsa.