Chicken, Cayenne-Rubbed with Avacado Salsa

Servings/Yield: 4 servings


  • Coarse salt and ground pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
  • 2 Tbsp. olive oil
  • 1 medium red onion, finely diced
  • 2 Tbsp. fresh lime juice
  • 1 Hass avocado, pitted and cut into chunks


  1. Cool, buttery avocado makes a soothing salsa--a palate-pleasing contrast to spicy meats such as these cayenne-rubbed chicken breasts.
  2. In a small bowl, combine 1 tsp. salt, 1/4 tsp. pepper and cayenne; rub all over chicken.
  3. In a large skillet, heat oil over medium heat. Add chicken and cook until browned on the outside and opaque throughout, about 8 to 10 minutes per side.
  4. 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.
© Jay Deitch 2013