Chicken Cutlets with Strawberry-Avocado Salsa

Chicken Cutlets with Strawberry-Avocado Salsa

This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

Yield: Serves 4 (serving size: 1 chicken cutlet and about 1/2 cup salsa)


1 1/2 cups chopped strawberries

1/2 cup diced peeled ripe avocado

2 tablespoons minced seeded jalapeño pepper

2 tablespoons chopped fresh cilantro

2 teaspoons fresh lime juice

3/4 teaspoon kosher salt, divided

1 tablespoon olive oil

4 (4-ounce) chicken breast cutlets

1/4 teaspoon freshly ground black pepper

4 lime wedges


1. Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

3. Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.


Nutritional Information:  Calories 211  Fat 9.3 g  Satfat 1.5 g  Monofat 5.2 g  Polyfat 1.3 g  Protein 25 g  Carbohydrate 7 g  Fiber 3 g  Cholesterol 73 mg  Iron 1 mg  Sodium 494 mg  Calcium 19 mg


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