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Chicken with Tricolor Salsa: Submitted by: Miriam Jenison | Date Added: 7 Apr 2013
Listed in: Main Dishes

■ 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

■ 1 C. fresh or frozen corn kernels

Cooking Instructions

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.

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