Recipe: Fajita Chicken with Avocado Salsa (using chicken breasts, grilled or broiled)

FAJITA CHICKEN WITH AVOCADO SALSA

"Any leftover salsa is great with chips."

1 1/2 pounds boneless, skinless chicken breasts
FOR THE MARINADE:
2 tablespoons lemon juice
1 tablespoon Mazola Corn Oil
2 teaspoons Durkee Ground Cumin
1/4 teaspoon Durkee Cayenne Pepper
1/8 teaspoon salt
FOR THE AVOCADO SALSA:
1 medium orange, peeled and diced
1 teaspoon freshly grated orange peel
1 tablespoon lemon juice
2 teaspoons freshly grated lemon peel
1/2 cup chopped fresh tomato
1 tablespoon Durkee Cilantro Leaf
1 teaspoon Durkee Ground Cumin
1/8 teaspoon Durkee Cayenne Pepper
1/2 teaspoon salt
1 large ripe avocado, peeled, sliced

TO MARINATE THE CHICKEN:
Combine the ingredients for the marinade in a large resealable plastic bag. Add chicken; turn to coat. Marinate 30 minutes in refrigerator.

TO PREPARE THE SALSA:
Meanwhile, combine the ingredients for the salsa in a medium bowl. Gently stir avocado into salsa; set aside.

WHEN READY TO COOK:
Remove chicken from marinade; discard remaining marinade.

Grill chicken 12 to 15 minutes or until no longer pink in center, turning once halfway through.*

Slice chicken across the grain, and serve with salsa.

*To broil chicken instead of grilling, cook 4-inches from heat source. Broil 12 to 15 minutes or until no longer pink in center, turning once halfway through.

Makes 6 servings
Source: Durkee, ACH Food Companies, Inc.