Cilantro Lime Chicken with Avocado Salsa

I know, Monday's are normally Casseroles, but hey, it's Memorial Day, the first day of summer and I was off work. So after visiting the new exhibit at Temple Square, taking a tour of the Beehive House (Brigham Young's home and territorial office) and working on my yard what better way to relax than by cooking on the grill.

This is a nice, light dinner, that is full of fresh ingredients, delicious, healthy and a nice tribute to the avocado, one of my favorite fruits. Tonights dinner is Cilantro Lime Chicken with Avocado Salsa, Corn and Spanish Rice.

Cilantro Lime Chicken with Avocado Salsa

Serves: 4 Adults

Marinade:

1/2 cup White Wine Vinegar

1/2 cup Olive Oil

1 Lime, juiced

1 tsp Coriander

1/2 tsp Black Pepper

1/2 tsp Salt

1/2 tsp Cayenne Pepper

2 Tbsp Fresh Cilantro, chopped

Photo: Becky Luigart-Stayner, Cooking Light, April 2009

Chicken:

4 (6 oz) boneless, skinless Chicken Breasts

Whisk marinade together and pour over chicken breasts. Let marinade for 30 minutes to 2 hours. Grill over medium high heat until fully cooked. Brush grilled chicken with an Avocado Compound Butter and top with Fresh Salsa.

Avocado Compound Butter

2 Tbsp butter, unsalted

6 oz (about 2 small) avocado's, diced

1 Tbsp freshly squeezed lemon juice

1 clove garlic, minced

1 Tbsp, freshly chopped cilantro

2 tsp ground cumin

Salt & Pepper to taste

Blend all ingredients in you food processor, place in the middle of wax paper, fold over, roll and twist the ends. Cover in plastic and let sit in the refrigerator for 2 hours.

Fresh Avocado Salsa

2 cup plum tomatoes, diced (about 4)

1 jalapeño pepper, seeded and diced

2 Anaheim peppers, seeded and diced

1/2 small red onion

1 lime, juiced

2 Tbsp cilantro, chopped

1 Tbsp garlic, minced

1 avocado, diced

Salt and Pepper to taste

Mix all the above ingredients in a work bowl serve and enjoy.