This one comes courtesy of my mother-in-law – but I have no idea where she nicked it from. It tends to be a crowd-pleaser at my house — and can easily be increased or decreased depending on the number of the crowd. I typically play with the ingredient amounts – but below is the base recipe that I follow. Enjoy.
Ingredients:
4 (or more) chicken breasts
3 T. lime juice
2 T. olive oil
1 1/4 t. ground cumin
1/4 t. salt
3 medium tomatoes, chopped
1 avocado, peeled, pitted and chopped
1/2 c. chopped sweet onion
1/2 c. cilantro, chopped
1 sm. can of crushed chilies (or 1 sm. jalapeño pepper, finely chopped)
Place chicken breasts in ziplock bag. In a small bowl, whisk together lime juice, olive oil, cumin and salt. Transfer 2 T. of the lime marinade into a separate bowl (to be used for the salsa) – pour the remaining marinade over the chicken breasts and allow to marinate in the fridge for at least an hour.
To make salsa – add tomatoes, avocado, onion, cilantro and chilies to a bowl and pour reserved marinade over top. Toss gently and season with salt if needed. Grill chicken breasts and serve with salsa heaped on top.