Yet another Martha Stewart recipe, from Everyday Food! We had this with rice, and I added a twist: mangoes! I tried this salsa with some chips and it was excellent. Mangoes and avocados are so good together. I'm beginning to think any type of fruit is good in salsa, and have many different combinations of what I could do running through my head right now. Bananas, blueberries, and red onions? Or how bout blackberries, pineapple, avocado, and onion? Mmmmm.......Print
Coarse salt and ground pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
1. In a small bowl, combine 1 teaspoon salt, ¼ teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold in mango and avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
5 smart points per chicken breast. Evenly divide salsa over each chicken breast.