Chicken with orange-avocado salsa

1 - 5
PersonalPoints™ per serving
Total Time
18 min
10 min
8 min
This recipe is perfect to make when you’ve got an abundance of fruit that needs to be used up. We’ve used an orange but depending on what’s in season you could also use pineapple or berries like strawberries, blueberries, or even blackberries. Choose a ripe avocado—one that feels lightly soft to the touch but not mushy. If you like a spicy salsa, stir some of the jalapeño seeds into the salsa. Just add small amount at a time until you achieve your desired heat level. For an easy side dish, toss some lime juice, green onion, and cilantro with either black beans or brown rice.


Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breast), cutlets

Ground coriander

1 tsp

Table salt

½ tsp

Table salt


Cayenne pepper

¼ tsp

Olive oil

2 tsp


1 medium, navel variety, peeled and diced

California (Hass) avocado

½ medium, pitted, peeled, and diced

Uncooked scallion(s)

2 medium, thinly sliced (white and light green parts only)


2 Tbsp, fresh, chopped

Jalapeño pepper(s)

½ medium, seeded and minced

Fresh lime juice

2 tsp

Fresh lime(s)

½ item(s), cut into wedges


  1. 1 Sprinkle chicken with coriander, 1/2 teaspoon salt, and the cayenne. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until chicken is browned and cooked through, 6–8 minutes.
  2. 2 Meanwhile, to make salsa, stir together orange, avocado, scallions, cilantro, jalapeño, lime juice, and remaining 1/8 teaspoon salt in medium bowl. Serve chicken with salsa and lime wedges.
  3. 2 Serving size: 1 chicken cutlet and 1/2 cup salsa