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Spring Cookbook: Healthy lowfat chicken with fresh pineapple avocado salsa

Very soon it's going to be time to put that crockpot full of chili or chowder away and get back into easy, fresh dishes using wonderful produce right from your grocery store. But, while you wait, have a little glimpse of Spring with this You-Choose-Day Tuesday chicken, (or use turkey fillets if you want to make it Turkey Tuesday!) served with a side of a gloriously fresh pineapple avocado salsa.

Pretend it's spring with fresh veggies

The spice used in this, besides fresh cilantro, is McCormick's Perfect Pinch Salt-Free Southwest Seasoning Blend. The Perfect Pinch Blends are so delicious, you are able to use no or low salt in your cooking. I highly recommend them. My pantry is always filled with several of them. You can also get generic blends with no salt, which totally work, though you may have to use twice as much, while makes them as expensive as the name brands.

Chicken with Fresh Pineapple Avocado Salsa

Makes 4 servings


  • 1 teaspoon olive oil

Pineapple Avocado Salsa:

  • 2 slices fresh pineapple, each 1/2-inch thick, patted dry

  • 1 avocado, diced

  • 1/4 cup finely chopped green onion (white part discarded)

  • 1/2 to 2 teaspoons chopped fresh cilantro leaves

  • 1 to 2 teaspoon sugar

  • 1/8 teaspoon crushed red pepper flakes

  • 1 medium lime



  1. Preheat your grill pan or saute pan to medium high. After it's good and hot, brush it with olive oil.

  2. Add the pineapple slices and grill for 2 minutes on each side. Transfer to a cutting board and let cool slightly before chopping, 2 or 3 minutes.

  3. While your pineapple cools, stir together the remaining salsa ingredients except the lemon in a medium bowl. Add 1 teaspoon lime zest, reserving the lime. Stir the zest and chopped pineapple into the avocado mixture. Set aside.

  4. Sprinkle both sides of the chicken with the Southwest seasoning blend and salt. Grill (or saute) for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lime over the chicken. Serve with the salsa on the side.

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Linda's other columns: Gay Travel, Healthy Foods, Nashville Arts & Entertainment, Nashville Events, Nashville Health & Beauty, Nightlife, Food & Recipes

Also read Linda's work in Local Table Magazine and in Out and About Nashville,

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