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 SalsaCHICKEN 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzxdL54dTS_bph-kjl0aqGkF6FsAabNtkSYPs6STxISZUsJyGWL-rcvgh5PtxR_1sQoj0KXkukM0fEEKS2gyrkx5zL5Ewyg-f1txdSH9lw5araa1K4LUPGIGCyDTEmOirnVjKOONhCrs/s320/photo.JPG) |
Salsa Ingredients. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjEuCUkHOFjU_0gGLd-KJSJB-39kcC67-bbr6EW4xM8tY3Oc5VTpFb4gwNxi6JGFN4nwEHnEvJgF2Kc8UPVPvjvc7LLKGCPzIFTqJ-AcoBetoVvShU1bI9g3UHSV0tiVXPZsCrJ8UmrM/s400/photo.JPG) |
Everything prepped and ready to mix. |
Pour salsa over chicken and serve.