Best Grilled Chicken With Tomato Avocado Salsa Recipes

GRILLED CALIFORNIA AVOCADO CHICKEN

Steps:

• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
• Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA

Steps:

• In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
• Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

GRILLED CHICKEN WITH TOMATO-AVOCADO SALSA

Steps:

• The first 6 ingredients are for the salsa. The next four ingredients are for the marinade.
• For the salsa:
• In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
• Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.
• Add the avocado and remaining lime juice to the bowl and toss to combine.
• (This can be made in advance and stored in the refrigerator for up to 1 day.)
• For the chicken:.
• In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
• Transfer the marinade to a shallow bowl or a plastic bag.
• Add the chicken and coat well with the marinade.
• Refrigerate for 1 hour or up to 8 hours.
• Preheat the grill to medium-high.
• Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
• Serve the chicken with tomato-avocado salsa.

GRILLED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Heat grill to medium-high heat.
• Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with 1/3 cup dressing.
• Meanwhile, mix tomatoes, onions, jalapeno, lime zest and juice with remaining dressing.
• Serve chicken topped with salsa, avocado and cilantro.