Avocado Salsa:
2 T. rice vinegar
2 T. olive oil
1/4 t. ground cumin
1/8 t. salt
Dash of ground black pepper
1 avocado, halved, seeded, peeled, and chopped
2/3 c. chopped fresh or refrigerated papaya
1/3 c. chopped red sweet pepper
1/4 c. chopped fresh cilantro
In a bowl whisk rice vinegar, 2 T. oil, cumin, salt, and black pepper. Stir avocado, papaya, sweet pepper and chopped cilantro.
Now I did all this except I couldn't find Papaya- I ended up just rinsing it off and squeezing some fresh lime juice over and adding 3 to 4 T. of my Homemade Salsa and called it a day!
For the Blackened Chicken:
4 boneless skinless chicken breast halves
{1-1/4 to 1-1/2 lbs total}
2 t. blackening spice
1 T. olive oil
We threw ours on the grill but if you can't right now then preheat oven to 375°. Lightly sprinkle both sides of chicken with blackening spice. In a large oven proof skillet heat the T. of oil over medium heat. Add the chicken; cook until browned, turning once. Bake about 15 mins. or until no longer pink {170°}. Top with the Avocado Salsa, if desired garnish with cilantro. We sliced the chicken and served it inside of tortillas, taco style.
Overall, pretty good- the flavor of the chicken was excellent and once I "fixed" the Salsa that part was good too. :)
Enjoy!
