Grilled Chicken Breasts with Avocado Salsa

Grilled Chicken Breasts with Avocado Salsa
Serves 6

Salsa:
3 medium tomatoes, finely chopped
2 California avocados, halved, pitted, peeled, and finely chopped
3/4 cup finely chopped red onion
1 jalape�o or serrano chile, minced, including seeds
1/3 cup fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
Chicken:
2 tablespoons ground cumin
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves

1. Gently stir together all salsa ingredients in a bowl. Set aside.

2. For the chicken, stir together cumin, oil, salt and pepper in a small
bowl. Pat chicken dry and rub all over with cumin oil.

3. If using a charcoal grill, prepare it for indirect-heat cooking over
medium-hot coals; if using a gas grill, prepare it for indirect-heat cooking
over medium heat. Grill chicken, turning occasionally, until browned and
just cooked through, 25-30 minutes. Serve with salsa.