Grilled Chicken Breasts with Avocado Salsa

Serves 6

Salsa

3 medium tomatoes, finely chopped

2 California avocados, halved, pitted, peeled, and finely chopped

¾ cup finely chopped red onion

1 jalapeño or serrano chile, minced, including seeds

1/3 cup fresh lime juice

1 tablespoon vegetable oil

1 ½ teaspoons salt

Chicken

2 tablespoons ground cumin

1½ tablespoons vegetable oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

6 chicken breast halves

1. Gently stir together all salsa ingredients in a bowl. Set aside.

2. For the chicken, stir together cumin, oil, salt and pepper in a small bowl. Pat chicken dry and rub all over with cumin oil.

3. If using a charcoal grill, prepare it for indirect-heat cooking over medium-hot coals; if using a gas grill, prepare it for indirect-heat cooking over medium heat. Grill chicken, turning occasionally, until browned and just cooked through, 25-30 minutes. Serve with salsa.

— "Gourmet Today," edited by Ruth Reichl