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Grilled Mexican Chicken With Tomato Avocado Salsa

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“Boneless, skinless chicken breast may be substitued, but I love those chicken tenders. Adapted from Dinners for a Year and Beyond blog.”
1hr 29mins

Ingredients Nutrition


  1. In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.
  2. Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.
  3. Remove the chicken from the marinade (I season with salt) and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and/or tortilla chips.

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