serves 8 ( 5 points +)
- 8 ( 3 oz) boneless, skinless chicken breast cutlets, pounded to ¼"
- 1 tsp. olive oil
- 1T. lime juice
- salt and pepper to taste
- 2 medium avocadoes, diced
- 3 T. lime juice
- 2 kiwis, peeled and cubed
- ¼ c. red onion, finely chopped
- ¼ c. cilantro, chopped
- salt to taste
Mix olive oil with lime juice. Brush chicken with olive oil mixture. Sprinkle with salt and pepper.
Spray a grill rack with nonstick spray. Grill chicken until no longer pink.
For salsa, place cubed avocado in a bowl. Add lime juice and stir to coat. Add remaining ingredients. Cover and refrigerate until serving.