Blackened Chicken with Avocado Salsa

Blackened Chicken with Avocado Salsa

4 Skinless, boneless chicken breasts

2 tsp. blackening seasoning mix*

1 tbsp. olive oil

2 tbsp. rice vinegar

2 tbsp. olive oil

¾ tsp. ground cumin

1/8 tsp. salt

Dash ground black pepper

1 avocado, chopped fine

2/3 cup  mango chopped fine

1 sweet pepper, chopped fine (optional)

¼ cup chopped fresh cilantro

* I use Tony Chachere's Creole Seasoning

Preheat oven to 375*.  Lightly sprinkle both sides of chicken breasts with blackening seasoning.  In large oven-proof skillet, brown chicken well in the 1 tbsp. olive oil, turning once.  Bake in pre-heated oven for about 15 minutes or until chicken is no longer pink.

Meanwhile, for salsa, whisk rice vinegar, 2 tbsp. olive oil, cumin, salt, and black pepper.  Stir in avocado, papaya or mango, sweet pepper and cilantro.  Serve with chicken.  If desired, garnish with cilantro leaves.  Makes 4 servings. 

Serve with black beans and sour cream, if desired.