Pan Grilled Chicken with Avocado and Red Onion Salsa

Total Time
Prep 25 mins
Cook 10 mins

A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.

Ingredients Nutrition


  1. Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
  2. Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
  3. While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
  4. Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Most Helpful

Lorac, I really liked the flavor combinations in this dish. I used red cabbage and the presentation was so colorful. Thanks for posting!!

Aroostook March 29, 2003

I really loved this recipe ! I agree with another person's comment about wishing the chicken itself was more flavorful, but I just compensate by making extra "salsa" so you can have a nice big bite of salsa with each bite of chicken. My boyfriend said this tasted like something you'd get in a really good restaurant, and I agree ! YUM ! (UPDATE: I figured out how to make the chicken more flavorful without changing the recipe at all...I just cook the chicken at a lower temp so it doesn't dry out as much, and also I save a small amount of the marinade from the chicken to pour onto the chicken about a minute or two before it's finished cooking. That adds a nice garlicky "glaze" that makes it taste SO much better. I'm sure it adds fat too, but who tastes GREAT !)

Chef Beth May 05, 2009

This was so wonderful. Highly recommend serving over cabbage (actually I used a cole slaw blend with shredded carrots - even more color) for the crunch, and garnishing with plenty of fresh lime to squeeze over it. Next time I will double the avocado salsa. I also put some fresh lime zest in the salsa. The riot of colors on the plate combined with all the textures and bursting flavors make this a stunningly pretty and delicious dish. Bravo and YES to this again & again!

vrvrvr February 05, 2009