To prepare ahead of time: prepare no longer than 2 hours ahead of time and cover the avocado salsa with plastic wrap and place in the refrigerator until ready to serve.
1Combine all the ingredients in a large bowl or ziplock bag and use right away or marinate up to 24 hours in the Refridgerator.
2Grill the chicken on an outdoor grill or indoors in a heavy duty cast iron pan or skillet (<-this is the one I use and my favorite for grilling chicken!). Use an instant-read thermometer and cook until the temperature reached 160F or until the chicken is firm and no longer pink.
3While the chicken is grilling, prepare the salsa by chopping up (as big or small as you’d like) avocado, tomato, onion, and cilantro. Gently combine the chopped veggies along with with a drizzle of lime and a dash of salt & pepper.