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Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)
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.

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

Nutrition 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

How to Make It

  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.

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