Grilled Chicken with Pico de Gallo
1 medium tomato, diced
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
1 avocado peeled pitted and diced
1 ripe mango, peeled & pitted and diced
2 teaspoons Lawry’s® Seasoned Salt divided
1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon olive oil
- Mix tomato, onion, cilantro, green onion, avocado, mango and 1/2 teaspoon of the Seasoning in medium bowl until well blended. Cover. Refrigerate 30 minutes to allow flavors to blend.
- Brush chicken lightly with oil. Sprinkle evenly with remaining 1 1/2 teaspoons seasoning.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Serve chicken with Pico de Gallo. Sprinkle with additional Seasoning, if desired.
Tonight, I’m serving with green beans wrapped in bacon, and a fresh garden salad and fruit compote