Chicken and Salsa Salad

• 4 boneless skinless chicken breasts
• extra virgin olive oil
• salt & freshly ground black pepper
• 4 ripe plum tomatoes, peeled and diced finely
• 1 mild onions or 1 bunch spring onion, peeled and diced finely
• 1 medium fresh chili pepper, de-seeded and chopped finely (or use a hot chili, and get a hotter flavor)
• 1 teaspoon caster sugar
• 2 tablespoons mitsukan rice vinegar
• 1 ripe avocado, peeled and diced finely dipped in juice of 1 lemon (optional)
• fresh coriander leaves, washed

1. Preheat oven to 350F Place chicken breasts into a lightly oiled ovenproof dish.
2. Season with salt and pepper on both sides.
3. Loosely cover with foil and cook for about 25 minutes.
4. Leave to cool.
5. To make salsa, mix together tomatoes, onions, and chill.
6. Season with salt and sugar.
7. Add vinegar.
8. If using avocado, add to salsa at this point, mixing carefully.
9. To serve, either thinly slice or shred chicken and place on a serving dish.
10. Cover with salsa and sprinkle with coriander leaves.

chicken breasts, extra virgin olive oil, salt, tomatoes, onions, fresh chili pepper, caster sugar, mitsukan rice vinegar, avocado, fresh coriander leaves

Taken from www.food.com/recipe/chicken-and-salsa-salad-374765 (may not work)