Kat's Chicken Avocado Salsa
3 whl boneless chicken breasts with skin, (about 2 1/2 pounds),halved
1 tbl Vegetable oil
4 tsp Ground cumin
ACCOMPANIMENT
Avocado Salsa See Below
Method :
Make salsa.
Prepare grill.
Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil,
cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on
an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked
through, about 7 minutes on each side.
Serve chicken with salsa and chips.
Serves 6.
Cullen's Avocado Salsa
1/2 cup Minced white onion, (about 1/2 medium onion)
2 tbl Lime juice, more to taste
1 med Tomato
2 med Ripe avocados
1 x - 2 serrano chillies, (according to taste), finely minced
2 tbl Chopped cilantro
Kosher salt
Method :
In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime
juice. Set aside while preparing the tomato and avocados. Core and cut the
tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out
the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced
chillies and cilantor to the onion mixture. Taste for seasoning and add salt,
lime juice or minced chilli as needed. Cover tightly with plastic wrap and let
the salsa stand for about 1/2 hour before serving.