Chicken Breast with Avocado, Tomato, and Cucumber Salsa

I was looking for a quick and easy Cinco De Mayo recipe that called for Chicken because we had eaten beef the last two nights and I wasn't really interested in making our usual tacos. I got this in one of my e-newsletters yesterday morning and thought we'd give it a try. It was quick and easy. The salsa was different and refreshing, the cucumber gave it a sweetness that I liked, but I love cucumbers and tomatoes anytime. We made our own chips with tortillas that the kids always gobble up!

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp. Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa) Cooking spray 3/4 teaspoon salt, divided 1/4 teaspoon chipotle chile powder (I used regular Chile powder 4 (6-ounce) skinless, boneless chicken breast halves 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large) 1 cup grape tomatoes, halved (I used diced Roma's) 1/2 cup prechopped red onion (I used white sweet onion) 1/2 cup chopped peeled avocado 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and finely chopped (I used 1 teaspoon minced-in adult half only) 1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat. 2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken. CALORIES 243 (28% from fat); FAT 7.6g (sat 1.6g,mono 3.5g,poly 1.3g); IRON 1.7mg; CHOLESTEROL 94mg; CALCIUM 34mg; CARBOHYDRATE 7.3g; SODIUM 533mg; PROTEIN 35.6g; FIBER 2.7g Cooking Light, AUGUST 2008