I came across this tasty little number on foodfit.com, and had to share it with you all.

Grilled Chicken with Tomato-Avocado Salsa

Ingredients For the salsa

4 ripe plum tomatoes, chopped or 12 cherry tomatoes
halved 1/2 small red onion
finely chopped 1 jalapeño chili pepper seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro 4 boneless, skinless chicken breasts,
about 4 to 6 ounces each salt to taste freshly ground black pepper

1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning.

Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)

1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

This dish serves 4. What are your favorite healthy dishes? Please share them in the comments section below

This recipe sounds really good. However, I am growing tired of chicken. Thus, I may substitute it with fish, lamb, or organic turkey instead. Take a look, and enjoy.

Curried Chicken Wraps (courtesy of FoodFit)
This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 15 minutes

Ingredients

For the curried chicken salad:
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
juice of 1 lemon
2 sprigs fresh thyme
4 boneless, skinless chicken breasts, about 4 ounces each
1 tablespoon canola or peanut oil
1/2 onion, finely chopped
1 tablespoon curry powder
1/2 cup non-fat sour cream
1 cup red or green grapes, halved
1/4 cup sliced almonds, toasted
freshly ground black pepper

For the wraps:
4 large whole wheat flour tortillas
4 lettuce leaves, shredded

Cooking Instructions
For the curried chicken salad:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from heat and let the chicken cool in the liquid.

2. To make the curried sour cream, heat the oil in a small saucepan over medium-low heat. Add the onion and cook until the onion is very soft, about 5 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool. Stir in the sour cream.

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sour cream, grapes and almonds. Season to taste with salt and pepper. Refrigerate until ready to serve.

For the wraps:
4. Lay the tortillas out and divide the curried chicken mixture among the tortillas. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.

5. Cut the wraps in half on the diagonal and serve.

Nutrition Facts

Serving Size 1 wrap

Amount Per Serving:

Calories 510
Protein 37 g
Total Carbohydrate 55 g
Dietary Fiber 5 g
Soluble Fiber 1 g
Insoluble Fiber 2 g
Sugar 10 g
Total Fat 13 g
Saturated Fat 2 g
Monounsaturated Fat 7 g