Chicken with Cherry Tomato and Avocado Salsa

(Makes 4 servings.)

Colin Erricson/www.robertrose.ca

Ingredients

• 1 small firm-ripe Hass avocado, diced
• 1 cup cherry or grape tomatoes, quartered
• 1⁄4 cup chopped green onions
• 1⁄4 cup packed fresh cilantro leaves, chopped
• 1 tablespoon minced seeded jalapeño pepper
• 1⁄2 teaspoon fine sea salt, divided
• 1 tablespoon freshly squeezed lime juice
• 1⁄4 teaspoon freshly cracked black pepper
• 2 teaspoon vegetable oil
• 4 boneless skinless chicken breasts (each about 4 ounces)

Directions

1. In a medium bowl, combine avocado, tomatoes, green onions, cilantro, jalapeño, half the salt, and lime juice.
2. Sprinkle chicken with the remaining salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning once, for 5 to 6 minutes per side or until an instant-read thermometer inserted in the thickest part of the breast registers 165 degrees. Serve with avocado salsa.

Tip: Any leftover salsa can be tucked into a whole-wheat pita (perhaps with some spinach leaves or shredded lettuce) for a quick sandwich.

Nutrition Facts

Calories 257
Total fat 12 g
Saturated fat 1 g
Cholesterol 66 mg
Sodium 561 mg
Carbohydrate 8 g
Fiber 4 g
Protein 29 g
Calcium 12 mg
Iron 2.2 mg

Chicken with Cherry Tomato and Avocado Salsa The Saturday Evening Post

1. Grilled Chili Salsa

What you need: 5 green chili peppers, 5 yellow chili peppers, 4-5 large ripe tomatoes, ¼ cup onion, 2-3 garlic cloves,
 cilantro to taste.

To make it: Grill chilies and tomatoes until skins swell. Turn occasionally to avoid scorching. Cover with damp paper towel, peel and gently wash out seeds from chilies under running water. Peel tomatoes. 
Crush garlic, and chop onion. Place chilies and tomatoes into food processor and blend to desired consistency. Combine all ingredients in suitably sized bowl. Add salt and pepper to taste.

2. South of the Border Salsa

What you need: 6-8 medium Roma tomatoes, 2 serrano chili peppers, 2 tablespoons chopped white onion, 2 tablespoons chopped cilantro leaves, 
1 ½ tablespoons of lime juice, 1 teaspoon sugar, 1 teaspoon salt.

To make it: Cut tomatoes in cubes. Dice peppers finely. Combine all ingredients in suitably sized bowl. Chill for 30-45 minutes and serve.

3. Amazing Avocado Salsa

What you need: 6 Roma tomatoes (or 3 large tomatoes), ½ medium onion, 1 clove garlic, 2 Jalapeño peppers, 3 tablespoons chopped cilantro, 1/8 teaspoon oregano, 1/8 teaspoon salt, 1/8 teaspoon pepper, ½ avocado, juice of 1 lime.

To make it: Chop tomatoes, onion, garlic. Seed and dice peppers, avocado. Combine all ingredients in glass bowl. Serve immediately or refrigerate for use within 5 hours.

Yield: 8 servings–Serving size: 1/2 cup

Per serving: Calories: 42 
Total fat: 2 g 
Saturated fat: Less than 1 g 
Cholesterol: 0 mg 
Sodium: 44 mg 
Calcium: 12 mg 
Iron: 1 mg

4. Just Peachy Salsa

What you need: 3 peaches, 2 green onions, 1 hot chili pepper,
¼ cup chopped cilantro, 1 tablespoon balsamic vinegar,
1 tablespoon sugar.

To make it: Peel, pit, and chop peaches. Chop onion. Seed and mince pepper.  Combine all ingredients in suitably sized bowl. Let rest 45 minutes before serving.

5. Cherry-licious Salsa

What you need: ½ pound cherries (about 2 cups), 
1 large tomato, 2 tablespoons chopped cilantro, ¼ cup minced red onion,
2 tablespoons lime juice,
1 tablespoon minced Jalapeño pepper,
½ teaspoon sugar,
¼ teaspoon Sea salt.

To make it: Pit cherries.  Chop tomato. Combine all ingredients in large mixing bowl. Chill 2 hours and serve with tortilla chips, pita bread, or over meats or burgers. Makes about 4 cups.

6. Suit-Yourself Salsa

What you need: Change up the following ingredients and amounts to suit you and your guests! 1-2 garlic cloves, ¹/₃ large onion,
½ large green bell pepper, ½ -1 whole Jalapeño pepper,
3-4 Roma tomatoes, 1 small bunch of cilantro leaves, 
juice from ¼ lemon.

To make it: Finely chop garlic, onion, tomatoes, and cilantro. Seed and dice peppers. Combine all ingredients in bowl and serve with baked tortilla chips for a low-calorie snack. Cover and refrigerate leftovers.

7. Tropical Isle Salsa

What you need: 1 ½ cup diced fresh pineapple, 2 plum tomatoes, ½ cup red onion, ¼ cup diced red bell pepper, 1 Jalapeño pepper, 2 tablespoons fresh lime juice, ½ teaspoon kosher salt, ¼ cup chopped cilantro.

To make it: Dice tomatoes and onion. Seed and dice Jalapeño. Combine all ingredients in glass bowl and marinate 20 minutes. Serve over grilled fish or as is.

8. Sizzling Salsa

What you need: 8 Roma tomatoes, ¾ cup chopped white onion, 3 Jalapeño peppers (add in some seeds to desired hotness level), 1 tablespoon minced garlic, ½ cup chopped cilantro, ¼ cup fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon kosher salt.

To make it: Seed and chop tomatoes and peppers. Combine ingredients in medium bowl and serve.

9. Green Salsa

What you need: 2 ripe avocados,1 small onion, juice from one lemon, 2 tablespoons (or more!) of any fresh herb, 1 garlic clove, extra-virgin olive oil, Sea salt and black pepper.

To make it: Chop avocados. Dice onion and garlic. Combine all ingredients in bowl. Add oil, salt and pepper to taste.

10. Fire and Ice Salsa

What you need: 1 ripe mango, ½  medium red onion, 
1 Jalapeño chile,
1 small cucumber, 3 tablespoons chopped cilantro leaves,
3 tablespoons fresh lime juice,
 salt and pepper to taste.

To make it: Peel, pit, and dice mango. Finely chop onion. Seed and mince chili. Peel and dice cucumber. Combine all ingredients in bowl. Season to taste with salt and pepper. (Hint: if too hot or acidic, add diced avocado.) Serve over main dish or as is.

11. Black Bean and Corn Salsa

What you need: 2 garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon fresh ginger,
2 teaspoons cumin,
2 tablespoons chopped cilantro,
6-8 Roma tomatoes, 
2 teaspoons salt, 
1 can black beans,
1 can corn.

To make it: Mince garlic and ginger. Chop tomatoes. Rinse and drain black beans and corn. Combine all but last two ingredients in food processor and process to desired consistency. Add beans and corn. Sprinkle in more cumin and salt to taste. When you can, use kernels of fresh, grilled corn for extra flavor.

12. Refreshing Summer Salsa

What you need: 2 cups chopped watermelon, ½ cup chopped red onion,
3 tablespoons chopped fresh mint, ½  cup reduced-fat feta cheese,
1 tablespoon seasoned rice vinegar,
1 teaspoon olive oil.

To make it: Combine all ingredients in small bowl. Serve over cooked chicken or fish or as is.

Tell us your favorite recipe!

Garden Fresh Salsa Recipes The Saturday Evening Post

Go Green Salsa

(Makes about 3 1/2 cups)

• 1 pound of 1-inch tomatillos, husked, rinsed, and quartered
• 1/4 cup fresh cilantro, rinsed, and roughly chopped
• Juice of 2 limes
• 2 cloves of garlic
• 1 small onion, finely chopped
• 1 green jalapeno pepper, stemmed, and chopped (optional)
• 1 avocado, sliced
• 1 cup water (varies for desired texture)
• Dash of cumin
• Salt and pepper to taste

Combine first 8 ingredients in food processor until texture is smooth. Add spices. Pour into serving bowl and serve with tortilla chips.

Go Green Salsa! The Saturday Evening Post

Watermelon Fire & Ice Salsa

Watermelon Fire & Ice Salsa

(Makes 3 cups)

• 3 cups seeded and chopped watermelon
• 1 tablespoons chopped cilantro
• 1 to 2 tablespoons (2 to 3 medium) jalapeño peppers
• 1/2 cup green peppers
• 1 tablespoons chopped green onion
• 1/2 tablespoons garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups, Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.

Watermelon Fire & Ice Salsa The Saturday Evening Post