Chicken Cutlets with Avocado & Strawberry Salsa
Serves 4 (serving size: 1 chicken cutlet and about 1/2 cup salsa)
By JESSICA COX June 2015
RECIPE BY COOKING LIGHT
This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.
1 1/2 cups chopped strawberries
1/2 cup diced peeled ripe avocado
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil4 (4-ounce) chicken breast cutlets
1/4 teaspoon freshly ground black pepper
4 lime wedges
How to Make It
Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.
Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.