1 ½ cups chopped strawberries
½ cup diced peeled ripe avocado
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
¾ teaspoon kosher salt, divided
1 tablespoon olive oil
4 (4-ounce) chicken breast cutlets
¼ teaspoon freshly ground black pepper
4 lime wedges
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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.