Grilled Mexican Chicken with Tomato Avocado Salsa

Where oh where have we bloggers been...out enjoying the summer months as I have been I imagine. When the sun is shining and the farmers fields are bursting, wineries are promoting and fruit stands are beckoning sitting at the computer seems to be a last resort. In these lazy, hazy days of summer quick, nurtitious and easy seems to be the order of the day. In keeping with this philosophy I came across a delicious dish over at my friend Amy's at Dinners for a Year and Beyond Here you will find delicious recipes a well as a link to her Eat Personal Chef Service. Amy says, "I love to cook. I cook for my family. I cook for my friends. I cook for my clients. And occasionally I cook for strangers."

This dish was made in a hurry, photographed in a hurry and eaten in a hurry......

ENJOY!!!!

**Grilled Mexican Chicken with Tomato Avocado Salsa**

For chicken

1/4 cup onion, chopped
3 garlic cloves, chopped
juice of 2 limes
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
2 teaspoons cumin
2 teaspoons paprika
1 tablespoon brown sugar
3 tablespoons fresh cilantro, chopped
2 -1/2 pounds chicken tenders

For salsa

1/3 cup onion, chopped
1 cup cucumber, chopped
2- 1/2 cups tomato, chopped
juice of 1/2 of a lime
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 avocado, chopped and tossed with juice of 1/2 of a lime
salt and pepper to taste
cojita cheese, for sprinkling
tortillas
tortilla chips

In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.

Heat a grill to medium high.

While the grill is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.

Remove the chicken from the marinade and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and tortilla chips.

Print recipe

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.