I love grilling chicken it’s so quick – easy and really affordable but let’s be realistic how many days a week can you have a grilled chicken breast before you begin to feel like you’re beginning to grow feathers and a beak!! I found a loop hole though…Toppings!! Yes, you can really spice up your grilling repertoire by incorporating sauces and toppings into your grilled dishes. I have made it a point this summer to come up with as many toppings and sauces as I can to provide my family with a wide variety of flavors and I plan to do it all with fresh ingredients. This particular topping is simply a version of a deconstructed guacamole and would also be delicious over steak – burgers – and pork chops.
Ingredients:
1 pound – Chicken Breasts
1 – Avocado
2 – Medium Vine Ripe Tomatoes
1/2 – Small Red Onion
1 – Clove Garlic
Olive Oil
Salt/Pepper to taste
How to Prepare
Cube tomatoes and avocado, finely dice onion, mince garlic and combine into a large mixing bowl – add salt and pepper to taste. Cover immediately with plastic wrap directly on top of topping to prevent air from turning avocado brown. On a separate plate lightly rub chicken breasts with olive oil, salt, and pepper and grill. Top cooked chicken breasts with Toma-Cado topping and serve immediately.
What toppings do you enjoy for summer? I’d love to hear from you!!
What a great concept! I used to grill chicken a lot but my wife started getting sick of it; she would say, “I’ll have anything for dinner tonight, except chicken!”
Adding different toppings is a great idea and this tom-cado topped chicken sounds great. In addition to covering the mixture with plastic wrap, a little lime juice would also slow the browning (oxidation) of the avocado.
I think a nice fresh mango salsa would also go great over some grilled chicken, or maybe a quick black bean and corn relish.