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Fall view
A View From Our Deck

Tuesday, July 2, 2013

Chicken with Avocado Salsa

On Sunday I was visiting my daughter.  She was going to make this recipe for their dinner.  I asked if I could use it in my blog.  She is a good cook and I knew it would be delicious and it was.   This looked light and fresh and summer like.  A perfect recipe for July 2.  I had her take photos along the way.  Sometimes she just makes the salsa and they eat it with tortilla chips

Chicken with Avocado Salsa

CHICKEN AND MARINATE

2 lbs. Chicken Cutlets
Olive Oil Blended with Minced Garlic or Dried Parsley
Thyme and Basil
Juice of One Lemon
1/2 C White Wine
2 T Soy Sauce

Mix olive oil blend with thyme, basil, lemon juice, white wine and soy sauce in a bowl. Pour marinade over chicken cutlets and refrigerate for 1-2 hours.
Place chicken cutlets directly on grill or use grilling pan.

SALSA

2 Ripe Avocados (peeled, seeded, and cut into small cubes)
1/2 C Fresh Lime Juice
1 Large, Ripe Tomato (diced) or Grape Tomatoes (diced)
Small Can of Corn (drained)
1/2 Red Onion (chopped)
1/4 C Fresh Cilantro (chopped)
1/2 t. Salt
1 T Sugar
3 T Extra Virgin Olive Oil

Whisk lime juice, olive oil, sugar and salt in a bowl until blended. Add avocados, tomatoes, corn, red onion and cilantro.

Salsa Ingredients.

Everything prepped and ready to mix.


 Pour salsa over chicken and serve.