Seared Chicken with Avocado Salsa
6/7/2017, 11 a.m.
SERVES: 4 / TOTAL TIME: 0:25
• 2 chicken breasts
• kosher salt
• Freshly ground black pepper
• 1 c. diced red onion
• 1 c. cherry tomatoes, halved
• Juice of 1/2 lime
• 1 tsp. lime zest
• 1/4 c. chopped fresh parsley
• Maldon sea salt
• 2 large, ripe avocados, diced
• 1 tsp. extra-virgin olive oil, plus more for drizzling
Place chicken breasts between 2 pieces of plastic wrap or in a Ziploc bag; pound chicken to about 1/4" thick using a mallet or rolling pin. Season with salt and pepper.
In a large mixing bowl, toss together onion, tomatoes, lime juice and zest, parsley and sea salt. Gently toss in avocado.
Heat a large cast-iron skillet over high heat. When pan is almost smoking, add olive oil and cook chicken, 4 minutes on each side. Transfer to a plate.
Serve chicken with avocado salsa. Garnish with parsley, a drizzle of olive oil and a sprinkle of sea salt.