Grilled Chicken with Avocado Olive Salsa

by irene on June 27, 2004


avacadosalsa.jpg
Grilled Chicken with Avocado and Olive Salsa

This is something that I just threw together on a lark one night last year. It’s become one of my favorite meals – and it’s quick, so it’s easy to make on a weeknight! (And it is almost disgustingly healthy!)

The Chicken Part -
- 2 Boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp curry powder
- 1 tsp cumin
- salt & pepper

The Avacado & Olive Salsa Part -
- 1 Avacado, peeled and chopped
- 1 cup Kalamata and Greek olives – pitted, halved
- 1 or 2 large Tomatoes – diced
- 1 bunch Scallions – bulbs and greens chopped
- 1 tbsp Garlic -chopped (more if you like garlic. We do!)
- 1 tsp Curry powder
- 1 tsp Cumin
- Olive Oil
- 1/2 cup chicken stock

The salad part -
- Mixed baby greens

Prepare all salsa ingredients except for chicken stock and combine in bowl. Add olive oil to desired moisture and consistency. Adjust seasonings to taste. Let stand. The longer it stands, the better it tastes.

Sprinkle chicken with the seasonings. Grill til done. Remove and let rest.

Add all the salsa ingredients to a saute pan, along with chicken stock. Heat til just warm.

Slice chicken breast semi-diagonally into thick slices. Place over mixed greens. Pour salsa and stock mixture over chicken. Eat with no guilt.

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{ 4 comments… read them below or add one }

Judith June 27, 2004 at 2:32 pm

The recipe looks good. But I really don’t like avacado. Is there anything that would make an acceptable substitute?

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Irene July 3, 2004 at 8:28 pm

I can’t really think of anything that would be a direct substitution, but I don’t know if that really matters. Most of the flavor comes from the other ingredients, so maybe just use more of those to make up volume, and it would be ok.

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Elaine July 13, 2004 at 7:07 pm

I made this last night — really good! Think it might go well with grilled beef too….

Unfortunately, I live in Japan, and the cost of the olives was about the same as all the other ingredients. But I can see what I’ll be eating a lot of for the rest of this summer.

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Irene July 13, 2004 at 8:07 pm

Hi Elaine, thanks for the comments.

You know, we were just talking the other day that this would be good with either grilled pork or beef strips as well. I’m going to need to try that – maybe this weekend!

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