Grilled Chicken with Pico de Gallo

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

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