The Anti-Chicken Fingers Movement~Chicken breasts with Avocado, Tomato, and Cucumber Salsa

Healthy and not even trying to be!  Serve with a side of pasta, chips to go with the avocado/tomato salsa, or whatever you desire! Yummy!

Chicken Breasts with Avocado, Tomato and Cucumber Salsa


Cooking spray
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

Preparation

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 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

Happy Eating Friends! Trina

Holiday Recipe Spectacular - Appetizer - Wasabi-Ginger Crusted Scallops

This could be one of my husband's favorites...if I ever made it for him instead of always making for dinner parties!  The guy is mad about sea scallops.  If you can pull off this delicious, flavorful hors d'ouever-you will score points with many.  Isn't that what holiday parties are all about, after all? ;)

Wasabi Crusted Scallops
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic cloves, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Pineapple-Mango Salsa
1 cup pineapple, fresh diced
1 cup mangoes, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onions, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper

Directions
Stir together all of the salsa ingredients in a large bowl. Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold. Place 1/4 of the salsa mixture around the rice on each plate. Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl. Heat a large saute pan to medium-high heat with some olive oil.