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Cayenne-Rubbed Chicken with Avocado Salsa

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Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
408
  • sarahbellemore
    4 NOV, 2015
    Definitely add tomatoes, cilantro and lots of lime to the avocado salsa. The rub mix wasn't nearly enough, I doubled it and also added 1/2 teaspoon of cajun seasoning. I served it over cauliflower rice and it was a delicious, easy meal.
    Reply
  • marig0107
    24 SEP, 2015
    It's great. I added a lot of cayenne. I better scale back last time. The salsa was delish. Only had spanish onions. Next time I will do red onion or scallions and add cilantro and maybe tomatoes as others suggested. Quick and easy and amazing. I served with brown rice and steamed peas
    Reply
  • MS10652517
    24 MAR, 2015
    This was really good. Very clean and flavorful with very few ingredients needed. The only thing I will for sure do differently next time is broil or grill the chicken instead of frying. I would love to try adding cilantro and tomato to the avocado and onion after reading the reviews. I'm sure they would only compliment the recipe in flavor and aesthetics .
    Reply
  • FlourGirl
    25 FEB, 2014
    Very quick and with delicious, fresh ingredients. Due to personal preference, I added cilantro, roma tomato, and pickled jalapeno to the avocado salsa. And, like another reviewer, used shallot instead of red onion (it's what I had; and it turned out lovely!) I will most certainly make this one again. I love the flavor of cayenne pepper and may increase the amount next time. :)
    Reply
  • admattai
    13 FEB, 2014
    Just made this recipe for dinner, it's delicious and comes together so quickly! Will make again soon :)
    Reply
  • Kelly Braucht
    2 NOV, 2013
    Wow was this amazing! LOVE everything about it. The salsa on top is what MAKES this disk. Its now going into my rotation
    Reply
  • echosvox18
    21 SEP, 2013
    I have been making this recipe for almost a year. I originally made it as printed and loved Martha's version, however, I can't really handle eating any kind of raw onion too often. I now make the chicken with a little more cayenne as we like it a little spicier. After it rests, I slice it down and serve over romaine or butter lettuce tossed in a simple champagne vinaigrette dressing and some sliced tomatoes. The avocado is served on the side for those who want it. And they do- Thanks, MS!
    Reply
  • Connie S
    6 AUG, 2013
    I LOVED this recipe!!! I used Penzeys Barbecue 3000 spice on the chicken instead and it was amazing! Will be making this many more times! Has great flavors, tangy and zingy!!
    Reply
  • midwestmommy
    16 JUN, 2013
    This was SO good. I used 1/2 t cayenne and 1/4 t chili powder and also replaced the red onion with a large minced shallot. This is definitely on our list of favorites that we will make again and again.
    Reply
  • Fluteloops8
    21 APR, 2013
    Wonderful recipe!!!!! Very flavorful and tasty.
    Reply

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