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This is a quick and yummy dinner on a hot summer night!  The original recipe is from Cooking Light... I've added a few tweaks!  I usually serve with brown rice on the side.  Enjoy!

Ingredients:

3/4 teaspoon salt, divided

1/4 teaspoon chipotle chile powder (I use a little more. If you don't have the chipotle, regular chili powder will do.  Just add a little cumin.)

4 (6-ounce) skinless, boneless chicken breasts

1 1/4 cups chopped, seeded & peeled cucumber

1 cup grape tomatoes, halved

1/2 cup chopped onion (I omit this. Not a fan of raw onion!)

1/2 cup chopped, peeled avocado (I use a little more)

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice (I add a little extra)

1 jalapeño pepper, seeded and finely chopped

Directions:

Heat a grill pan over high heat (or use an outdoor grill if you have one). Coat pan with cooking spray. Sprinkle 1/2 teaspoon of salt (I add a pinch of black pepper, too) and chipotle chili powder evenly over chicken. Add chicken to pan. Cook about 6 minutes per side or until done, and remove from heat.

Combine remaining 1/4 teaspoon of salt, cucumber, tomato and remaining ingredients in a medium bowl (I also add a splash of olive oil), tossing well. Serve with chicken.

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