If you haven't noticed, we tend to do a lot of light cooking, and that just might be because of our subscription to Cooking Light magazine. And the April 2009 issue offered us this recipe for Cilantro-Lime Chicken with Avocado Salsa, which we found way too delicious-sounding to pass up.
Basically, you make a quick marinade for the chicken, then grill it and serve it topped with a quick-mix avocado salsa.
To make the marinade, combine cilantro, lime juice, olive oil and chicken and let it sit for a few minutes. Then take the chicken out and season both sides with salt.
While the chicken is cooking on a pan over medium-high heat, start on the avocado salsa. Combine tomatoes (we used roma, but the recipe called for plum), onion, lime juice, salt, pepper and avocado. Gently mix the avocado in the mixture so the chunks do not get mushed.
Then serve the salsa over a chicken breast.
The cilantro and lime marinade really came through in the chicken, and it tasted great. And the avocado provided a nice bit of creaminess that combined with the slight crunch of the tomato. The best was getting chicken, tomato and avocado on the same bite.