Chicken And Salsa Salad

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• extra virgin olive oil
• salt & freshly ground black pepper
• 4 ripe plum tomatoes, peeled and diced finely
• 1 mild onions or 1 bunch spring onion, peeled and diced finely
• 1 medium fresh chili pepper, de-seeded and chopped finely (or use a hot chili, and get a hotter flavor)
• 1 teaspoon caster sugar
• 2 tablespoons mitsukan rice vinegar
• 1 ripe avocado, peeled and diced finely dipped in juice of 1 lemon (optional)
• fresh coriander leaves, washed

Recipe

• 1 preheat oven to 350°f place chicken breasts into a lightly oiled ovenproof dish. season with salt and pepper on both sides. loosely cover with foil and cook for about 25 minutes. leave to cool.
• 2 to make salsa, mix together tomatoes, onions, and chill. season with salt and sugar. add vinegar. if using avocado, add to salsa at this point, mixing carefully.
• 3 to serve, either thinly slice or shred chicken and place on a serving dish. cover with salsa and sprinkle with coriander leaves.