Recipes 7
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Grilled Chicken with Avocado, Tomato, & Corn Salsa

by Debra Page

Adapted from Woman's Day Eating Light


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1/4 cup fresh lime juice

2 tbsp canola oil

2 tsp sugar

1/2 tsp salt

2 ripe avocados; peeled, seeded and diced

1 cup thawed frozen corn

2 large ripe tomatoes, diced


6 skinless, boneless chicken-breast halves

1 tsp dried oregano

1/4 tsp salt and black ground pepper




1. Salsa: Mix lime juice, oil, sugar, and salt in a medium bowl. Add remaining salsa ingredients; toss gently to mix and coat.

2. Heat outdoor grill

3. Season chicken with oregano, salt and pepper

4. Grill 3 to 4 minutes per side until cooked through.

5. Serve chicken on plate topped with salsa.