This is a family favorite! The recipe was taken from the August 2010 edition of Canadian Living magazine. I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand!
4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
Cut chicken breasts in half to create 8 pieces. Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. Serve with salsa.