Chipotle Chicken with Cucumber Salsa

Fast & Easy Chipotle Chicken 
w/ Avocado, Tomato, and Cucumber Salsa

Yield:  4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients:
1 Tbsp cooking oil
3/4 teaspoon salt, divided
1/4 teaspoon chipotle 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
1/2 cup prechopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped

1. Rub oil all over chicken. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; grill chicken on low-medium heat. Cook for 8-10 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