Ingredients:

CHICKEN:

• 1 lg. tomato, seeded, chopped
• 6 lg. chicken breast halves
• 2/3 C. chopped red onion
• 1/4 C. fresh lemon juice
• 1/2 C. chopped fresh cilantro
• 3 T. olive oil
• 1/4 red onion, chopped
• 1 T. fresh lemon juice
• 1 T. grated lemon peel
• 1/2 tsp. ground cumin
• 1 avocado, pitted, peeled and chopped

SALSA:

• 1 C. fresh or frozen corn kernels

Preparation

Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally. SALSA: Combine all ingredients in medium bowl. Prepare barbecue (medium-high setting) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side. Add avocado to salsa. Season to taste with salt and pepper. Serve chicken and salsa with hot tortillas.