Cayenne-Rubbed Chicken with Avocado Salsa

I had an extra avocado from my Dilly Baby Red Potato Salad and needed an idea on how to use it when I came across this tasty recipe from Everyday Food magazine. My mother-in-law graciously let me borrow her collection of Everyday Food magazines and I’ve been in heaven ever since. Yesterday I finally signed up for my own subscription since my mother-in-law doesn’t get the magazine anymore. I can’t wait for the first issue to arrive.

This week I was preparing one of our regular meals of Tupelo Chicken and decided that I was tired of the same old meal. I made two pieces of chicken as Tupelo Chicken and two pieces of chicken with this recipe. This is not something I would normally do since we have a rule that everyone eats whatever is being served that night with the exception of two nights a week. We have a little white-board on the fridge where we keep track if either of the kids decide to “use a pass” for the evening meal. If they use a pass for the night they aren’t allowed to have dessert and if the passes have been used up for the week they must eat what is being served. This system makes our dinners much easier with hardly any arguments. The kids know what to expect and seem happier for it. I plan the week in advance so they know if they want to skip a meal or save the pass for later on.

Cayenne-Rubbed Chicken with Avocado Salsa (from January/February 2008 issue of Everyday Food)

Coarse salt and ground pepper
1/4 tsp cayenne pepper
4 boneless , skinless chicken breast halves
2 Tbsp olive oil
1 medium red onion, finely diced
2 Tbsp fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 tsp salt, 1/4 tsp pepper, and cayenne; rub all over chicken. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout 8 to 10 minutes per side. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

I cut this recipe in half to make just two servings.

This cooks up very quickly especially if you use thin-sliced chicken.

This was a very satisfying dish. The heat of the cayenne was cooled by the avocado and lime. I will definitely make this again. I've even convinced my husband to try this on the grill.