Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 28 %
Fat 7.6 g
Satfat 1.6 g
Monofat 3.5 g
Polyfat 1.3 g
Protein 35.6 g
Carbohydrate 7.3 g
Fiber 2.7 g
Cholesterol 94 mg
Iron 1.7 mg
Sodium 533 mg
Calcium 34 mg


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


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
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