Cayenne-Rubbed Chicken with Avocado Salsa

By kahluarob

Here's Martha Stewart's tip for cutting up avocados:

When slicing an avocado, do not peel it; cut in half and remove pit. Using a paring knife, slice the flesh without cutting through the skin. Scoop out slices with a large spoon.

Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Preparation

Step 1

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside.
4. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper.
5. Serve chicken topped with salsa.