4 chicken breast halves, boneless and skinless
2 tablespoons lime juice (about lime)
1 tablespoon olive oil
2 teaspoons salt, divided
2 avocados, diced or mashed, or 1 package vacuum-packed guacamole
1 tomato, diced
red onion, finely diced
1 tablespoon cilantro, chopped
In large glass baking dish, place chicken in single layer. Add lime juice, olive oil, and 1 teaspoon salt. Turn several times to coat well. In medium-size serving bowl, combine avocados or guacamole, tomato, red onion, and remaining salt; mix thoroughly together. Add cilantro and stir. Set aside.
Prepare coals or preheat grill to medium-high heat. Place chicken breasts on grill and cook 5 to 10 minutes per side until they start to brown in the middle and are no longer pink in the thickest part of the breast. Remove from heat, slice into strips, and served topped with avocado salsa.
Yield: 4 servings
Source: National Chicken Council and Aviva Goldfarb
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