Chicken Breast with Avocado Salsa

Chicken Breast with Avocado Salsa

Adapted from: PARADE | April 2008


Yield: 2 servings

Ingredients:

2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 garlic cloves
Salt and freshly ground black pepper, to taste
Green Leaf Lettuce

Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 tbsp lime juice
2 tbsp chopped fresh parsley

1 Tbsp chopped fresh parsley leaves, for garnish


Preparation:

Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

Remove the chicken from the marinade, then grill until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

Slice each breast into 1/2-inch slices on the diagonal and reform on a bed of lettuce; top with the salsa. Sprinkle with parsley. Serve immediately.

Salsa:

Toss avocado in a bowl with lime juice. Fold in tomato and parsley. Salt and Pepper to taste.