Tested till perfect Lime-Grilled Chicken Breasts with Avocado Salsa
Lime-Grilled Chicken Breasts with Avocado Salsa
Photography by Jodi Pudge

Lime-Grilled Chicken Breasts with Avocado Salsa

Marinating and quick-cooking the chicken breasts keeps the meat juicy.

By Christine Picheca and The Canadian Living Test Kitchen

Source: August 2010

Recipe4 out of 5 based on 37 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 min, Chill 30 min
  • Cook time 6 min
  • Portion size 4


  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 1/3 cup 1/3cuplime juice
  • 1/4 cup 1/4cupfresh coriander, minced
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 2cloves garlic
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2tomatotomatoes, chopped
  • 1/2 1/2red onionred onions, finely chopped
  • 2 2jalapeño pepperjalapeño peppers, seeded and finely chopped
  • 1 tbsp 1tbspred wine vinegar
  • 1 1avocadoavocados
  • lime wedges
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Cut chicken breasts in half to create 8 pieces. Pound each to even thickness.

In glass bowl, combine 1/4 cup (60 mL) of the lime juice, 3 tbsp (45 mL) of the coriander, 2 tbsp (30 mL) of the olive oil, garlic and half each of the salt and pepper. Add chicken, tossing to coat. Cover and refrigerate for 30 minutes.

Meanwhile, combine tomatoes, onion, jalapeño peppers, vinegar and remaining lime juice, coriander, oil, salt and pepper. Peel and cut avocado into large dice; gently toss with salsa, without breaking up. Set aside.

Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side. Serve topped with salsa and lime wedges.

Nutritional Information per serving: about

cal 380 pro 33g fat 23g sat. fat 4g
carb 12g fibre 5g chol 79mg sodium 655mg
potassium 851

% RDI:

calcium 3% iron 9% vit A 8% vit C 32%
folate 31%
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