COOKING LIGHT CILANTRO-LIME CHICKEN WITH AVOCADO SALSA
Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice. Weight Watchers: 6 points per serving
Provided by kristiesnell
Categories Chicken Breast
Time 35m
Yield 1 breast and 1/4 cup salsa, 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare chicken, combine first 4 ingredients in a large bowl.
- Toss and let stand 3 minutes.
- Remove chicken from marinade; discard marinade.
- Sprinkle chicken evenly with 1/4 teaspoon salt.
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add chicken to pan; cook 6 minutes on each side or until done.
- To prpare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
- Add avocado; stir gently to combine.
- Serve salsa over chicken.
CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO
Kalyn's Kitchen Recipe - See more at: http://www.kalynskitchen.com/2012/05/recipe-for-chicken-and-avocado-salad.html#sthash.9irqefA6.dpuf
Provided by ararejul
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
- Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
- Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).
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