Mexican Chicken

This meal came together completely on a whim, and it rocked! I saw some yummy looking avocados at the grocery store so I thought I would make a salad or something with them. Brett had wanted to grill up some chicken so he spiced it up with his favorite chicken rubs -- Emmeril's Chicken Rub and Everglades Seasoning.
I decided to use the avocado to make something Mexican-inspired, because Mexican food is definitely my favorite ethnic food. My mom says I love it because when I was a little baby in her belly, she used to eat nachos at T.G.I.Friday's literally every day because she worked there. And this dish kind of ended up being like Friday's chicken nachos, without the chips! :)

















Mexican Chicken

Ingredients
Boneless Chicken Breasts
Your favorite seasonings
1 avocado
Cherry tomatoes
Chopped fresh cilantro (I only use 2 leaves because it is a strong herb)
Mexican shredded cheese
Reduced Fat Sour Cream

Directions
Chop up avocado and tomatoes into small pieces. Chop up cilantro and add to mixture. Toss mixture in bowl so they slightly combine.
Grill chicken (or bake) with your favorite spices. While chicken is still hot, immediately sprinkle Mexican cheese on top, then add salsa mixture. Top with 1 dollop of sour cream.