Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp.

 

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

 

Ingredients:

•  Cooking spray

•  3/4 teaspoon salt, divided

•  1/4 teaspoon chipotle chile powder

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)

•  1 cup grape tomatoes, halved

•  1/2 cup prechopped red onion

•  1/2 cup chopped peeled avocado

•  2 tablespoons chopped fresh cilantro

•  2 tablespoons fresh lime juice

•  1 jalapeño pepper, seeded and finely chopped

 

Preparation:

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

 

Alyson Haynes, Cooking Light

AUGUST 2008

 

Source: CookingLight