Pan-Seared Chicken with Avocado-Berry Salsa

Fresh blueberries and strawberries, creamy avocado, and a bit of spicy chile combine in this colorful, refreshing salsa, finished with a splash of lime and fresh herbs. 

Yes, it’s hard not to keep saying “fresh” because that’s what this dish is all about. It’s the perfect summertime accompaniment to simple pan-cooked chicken—but using it to top pork chops or serve with tortilla chips would work too!

Serves 4

Ingredients

• 1 small, firm-ripe avocado, peeled, pitted, and diced
• 1/3 cup blueberries
• 1/3 cup sliced strawberries
• 1 small serrano chile, seeded and finely chopped
• 2 tsp fresh lime juice
• 2 tsp chopped cilantro
• 1 tsp chopped mint
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil
• 2 8-oz boneless, skinless chicken breast halves, about 1-inch in thickest part

Salsa Ingredients

Preparation

1. Place the avocado and next 6 ingredients (through mint) in a bowl and season with salt and pepper. Stir lightly to combine.
2. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Season the chicken breasts with salt and pepper and cook, turning 2-3 times, until golden brown and just cooked through, 13-15 minutes total. 
3. Transfer to a cutting board and let rest 5 minutes. Thinly slice on the diagonal.

Avocado-Berry Salsa

Chicken Beginning to Cook 

Pan-Seared Chicken

Slice on the Diagonal

Serve the sliced chicken with salsa spooned on top and pass any extra salsa at the table.

Pan-Seared Chicken with Avocado-Berry Salsa