Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

By bjnelson55

Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp

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

Details

Servings 4

Preparation

Step 1

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.

Nutritional Information
Calories:243 (28% from fat)
Fat:7.6g (sat 1.6g,mono 3.5g,poly 1.3g)
Protein:35.6g
Carbohydrate:7.3g
Fiber:2.7g
Cholesterol:94mg
Iron:1.7mg
Sodium:533mg
Calcium:34mg