Chicken Lavished in Summer Salsa

Servings 4 servings


  • 1/2 tablespoon sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dry mustard
  • 4 boneless skinless chicken breast halves
  • olive oil
  • 4 plum tomatoes diced, Roma
  • 1 avocado pitted and diced
  • 1/4 cup chopped cilantro
  • 1/2 jalapeno pepper de-seeded and minced (add more if you like it really hot)
  • 2 teaspoons white wine vinegar optional
  • 1 tablespoon lime juice
  • sea salt and freshly ground black pepper to taste


  • Preheat indoor or outdoor grill to MEDIUM-HIGH. In a small bowl or cup, combine salt, paprika, pepper, chili powder and mustard; evenly sprinkle mixture on all sides of chicken. Brush chicken lightly with olive oil; grill for 6 to 9 minutes per side or until cooked through. Meanwhile, in a blender or food processor, combine remaining ingredients (tomatoes through salt and pepper); briefly pulse 3 to 5 times; serve over grilled chicken.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
Tried this recipe?Let us know how it was!