April 3, 2011

... Cayenne-Rubbed Chicken with Avocado Salsa

The near 90 degree temps in Kansas City today really made me want to fire up the grill.  Then I remembered that the winds were near 90 mph.  This recipe was the perfect solution to that and the fresh avocado salsa (plus the fresh mango I added, thankyouverymuch) was great for a pre-summer summer-like day.

Cayenne-Rubbed Chicken with Avocado Salsa
serves 4

coarse salt and ground pepper
1/4 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

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

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.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside.  Just before serving, fold avocado chunks into onion mixture; season with salt and pepper.  Serve chicken topped with salsa.

Taylor's Notes:

As I mentioned, I added mango to the mix and it was such a great partner to the creamy avocado and sharp onion.  The recipe was quick and easy to make... for one, or many!


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