Blackened Chicken With Avocado Salsa

If anyone has a good recipe for Avocado Salsa Please let me know:) I liked everything about this recipe except the Salsa- it was very sour. I'll give you the recipe just in case sour is your thing;) I'll also tell you through-out how I ended up changing it for our taste.

Avocado Salsa

2 T. rice vinegar

2 T. olive oil

1/4 t. ground cumin

1/8 t. salt

Dash of ground black pepper

1 avocado, halved, seeded, peeled, and chopped

2/3 c. chopped fresh or refrigerated papaya

1/3 c. chopped red sweet pepper

1/4 c. chopped fresh cilantro

In a bowl whisk rice vinegar, 2 T. oil, cumin, salt, and black pepper. Stir avocado, papaya, sweet pepper and chopped cilantro.

Now I did all this except I couldn't find Papaya- I ended up just rinsing it off and squeezing some fresh lime juice over and adding 3 to 4 T. of my Homemade Salsa and called it a day on it!

For the Blackened Chicken:

4 boneless skinless chicken breast halves

{1-1/4 to 1-1/2 lbs total}

2 t. blackening spice

1 T. olive oil

We threw ours on the grill but if you can't right now then preheat oven to 375°. Lightly sprinkle both sides of chicken with blackening spice. In a large oven proof skillet heat the T. of oil over medium heat. Add the chicken; cook until browned, turning once. Bake about 15 mins. or until no longer pink {170°}.

Top with the Avocado Salsa, if desired garnish with cilantro.

We sliced the chicken and served it inside of tortillas taco style.

Overall, pretty good- the flavor of the chicken was excellent and once I "fixed" the Salsa that part was good too:)

Enjoy!

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