Seared Chicken with Tomatillo-Avocado Salsa

I was not familiar with radishes in salsa. But they were really good. I really liked the taste of the chicken with the salsa. I would definitely make again. I served Elote with this.

Seared Chicken with Tomatillo-Avocado Salsa

Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)

4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons poultry seasoning

Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.

CALORIES 199 (28% from fat); FAT 6.2g (sat 1.2g,mono 3.1g,poly 1g); IRON 1.5mg; CHOLESTEROL 74mg; CALCIUM 25mg; CARBOHYDRATE 4.9g; SODIUM 529mg; PROTEIN 30.5g; FIBER 2.2g

Cooking Light, JUNE 2006