Grilled Chicken With Tomato-Avocado Salsa - cooking recipe

Ingredients

12 cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh cilantro, chopped
1/4 cup fresh lime juice
1/2 avocado
1/2 cup low-fat plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 (4 ounce) boneless skinless chicken breasts
salt, to taste
fresh ground black pepper, to taste

Preparation

The first 6 ingredients are for the salsa. The next four ingredients are for the marinade.
For the salsa:
In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.
Add the avocado and remaining lime juice to the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up to 1 day.)
For the chicken:.
In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
Transfer the marinade to a shallow bowl or a plastic bag.
Add the chicken and coat well with the marinade.
Refrigerate for 1 hour or up to 8 hours.
Preheat the grill to medium-high.
Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.
Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
Serve the chicken with tomato-avocado salsa.