Taco Chicken with Corn Salsa

Taco Chicken with Corn Salsa

1 (1 1/4-oz.)envelope taco seasoning mix

4 boneless, skinless chicken breast halves (1 1/4 pounds)

2 T. vegetable oil

1 (11-oz.) can whole kernel corn with red and green peppers, drained

1 medium avocado, pitted, peeled and chopped

2 T. finely chopped red onion

2 T. chopped fresh cilantro

1 T. lime juice

1 t. honey

Reserve 2 teaspoons taco seasoning mix in medium bowl. Coat chicken with remaining taco seasoning mix. Heat oil in a 12-inch skillet over medium heat.

Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.

While chicken is cooking, add remaining ingredients to reserved taco seasoning mix; toss gently. Serve salsa with chicken.

Makes 4 servings.

From “Betty Crocker’s Quick & Easy Cookbook.”