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Recipes

Chicken Cutlets with Strawberry-Avocado Salsa

This colourful, flavour-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

Ingredients

  • 1 1/2 cups chopped strawberries
  • 1/2 cup diced peeled ripe avocado
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  •  3/4 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 4 (4-ounce) chicken breast cutlets
  • 1/4 teaspoon freshly ground black pepper
  • 4 lime wedges

How to Make It

Step 1

Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

Step 2

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

Step 3

Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

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