Chicken with Avocado Salsa

This was really good. I loved the avocado salsa....you could use it in so many different ways. With fish, chicken, chips....the possibilities are endless:)

Chicken with Avocado Salsa

4 Chicken Breasts - boneless/skinless

2tsp Blackened Steak Seasoning

3T Olive Oil - divided

2T Rice Vinegar

1/4tsp Cumin

1/8tsp Salt

Dash of Black Pepper

1 Avocado - halved/peeled/diced

1 Can Tropical Fruit Salad (papaya & pineapple) - drain & dice

1/3C Red Pepper - diced

3T Red Onion - diced

**You may not need the entire can of tropical fruit salad. Use as much or as little as you'd like. I didn't add the pineapple in mine either, I just used the different colors of papaya.

**To dice an avocado: Cut in half, twist it to pull apart if needed. Remove seed. Without piercing the skin slice the avocado (in skin) lengthwise, repeat crosswise. Scoop out with a spoon. And presto diced avocado.

Lightly sprinkle chicken with blackened seasoning. In large (ovenproof) skillet heat 1T olive oil over med heat. Cook chicken until browned, turning once. Bake chicken @ 375* for about 15 minutes or until done.

In large bowl whisk together rice vinegar, remaining olive oil, cumin, salt and black pepper. Stir in avocado, papaya/pineapple and sweet pepper. Mix well. Serve over chicken.