Salsa is a great Mexican sauce which can be made really quickly and enjoyed with lots of dishes like any grilled meat, veggies, or even scrambled eggs. There are lots of variations to the traditional tomato salsa that you can try like the Avocado and Coriander Salsa in this recipe. It is delicious over grilled chicken and served with just a simple green salad on the side. It would also work great with cold cooked chicken for a packed lunch!
1 bunch Fresh Coriander
2 spring onions
1 garlic clove
2 chicken breasts
Dice the avocado into cubes.
Finely chop the spring onions.
Crush the garlic.
Chop the fresh coriander.
Now put the avocado, spring onions, garlic, and coriander into a bowl. Add half a tablespoon of olive oil and a few squeezes of lime juice. Season with sea salt and freshly ground black pepper and mix everything together gently until combined well. Taste and tweak any of the flavours if necessary. Set the salsa aside while you prepare the chicken.
Butterfly the chicken breasts. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly. Cover with cling film and pummel with a rolling pin to create an even thickness. Remove the cling film and season both sides of the chicken breasts with sea salt and lots of freshly ground black pepper.
Heat a grill pan or frying pan over a medium high heat and add 1 teaspoon of your favourite cooking oil ie olive/coconut/rapeseed oil. Once hot add the butterflied chicken breasts to the pan and cook for about 5 minutes each side until cooked through.
Top the chicken with the avocado and coriander salsa, and serve with a simple green salad on the side.
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