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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grilled Chicken with Tomato-Avocado Salsa Recipe

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This recipe for Grilled Chicken with Tomato-Avocado Salsa is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the salsa:
r ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
2 Tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken:
1/2 cup plain non-fat yogurt
1/4 cup fresh lime juice
1/4 cup cilantro
4 boneless, skinless chicken breasts (agout 4 to 6 ounces each)
Salt to taste
Freshly ground black pepper
Directions:
Directions:
For the salsa:
1. In a small bowl, combine the tomatoes, kred onion, pepper and cilantro.
2. Chop the avocado and sprinkle with 2 tablespoons of the lime juice to keep it from browning. Add the avocado and remaining lime juice and toss to combine.

For the chicken:
1. In a food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or plastic bag. Add the chicken and coat with the marinade. Chill 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5/ Serve the chicken with the salsa.

 

 

 

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