This dish was awesome. I think I am going to just start making the salsa part of this recipe to have with tortilla chips. Yummo!!!
Salt and pepper
1/4 tspn. cayenne pepper
4 boneless, skinless chicken breasts
2 T olive oil
1/2 red onion, finely diced
2 T fresh lime juice
1 Haas avocado, peeled, pitted and cut into chunks
In a small bowl combine 1 tspn. salt, 1/4 tspn. black pepper and cayenne; rub all over chicken.
In a large skillet, heat oil over medium heat. Add chicken and cook until done, about 8 to 10 minutes on each side.
Meanwhile, in a medium bowl, combine onion and lime juice. Set aside. Just before serving, fold avocado chunks into the onion mixture; season with salt and pepper. Serve chicken topped with salsa.
Did I change anything? I ended making twice as much rub as the recipe above calls for. It wasn’t nearly enough for 4 chicken breasts. I also only used 1/2 of a red onion. The original recipe called for an entire red onion. I felt like 1/2 was almost too much.
What did the family think? Hubby and I could eat that avocado salsa all day long. Not only would it be scrumptious on its own, but it was fantastic on the chicken as well. The coolness of the avocado went along nicely with the spice of the chicken. The chicken was way too spicy for our oldest. The youngest loves spicy things, so he ate it even though he kept wiping off his tongue with his napkin.