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Grilled Chicken Breasts with Tomatillo Avocado Sauce

Grilled Chicken Breasts with Tomatillo Avocado Sauce


Tomatillo Avocado Sauce

  • 1 pound tomatillos, outer husks removed, rinsed
  • 2 avocados, coarsely chopped
  • 1 ½ tablespoons sugar
  • ¼ cup cilantro, chopped
  • 2/3 cup onion, diced medium
  • 1 clove garlic
  • ¼ cup sour cream
  • 3 teaspoons lime juice
  • ¼ teaspoon cumin
  • ½ teaspoon salt

Grilled chicken

  • 4 chicken breasts
  • Salt and pepper

Cilantro salsa garnish

  • ¼ cup cilantro, chopped
  • ½ cup onion, chopped
  • 1 avocado, diced small
  • 1 teaspoon lime juice
  • Salt, to taste


To make the tomatillo avocado sauce:
Bring 2 quarts of water to boil. Add tomatillos and boil for 5 minutes. Strain tomatillos and place in food processor. Blend until smooth. Press pureed tomatillos through mesh sieve to remove seeds. Reserve 1 cup of tomatillo puree for sauce, discarding any remaining. Rinse food processor bowl to remove any seeds and excess tomatillo puree. Place 1 cup of reserved tomatillo puree back in food processor. Add remaining ingredients and blend until smooth. Refrigerate until cool- at least 2 hours.

To make cilantro salsa garnish:
Just before grilling chicken, prepare and combine all ingredients and toss with lime and salt to coat.

To serve:
Season chicken breasts with salt and pepper. Grill chicken until inner temperature reaches 165˚ or until chicken juices run clear. Slice chicken breasts and fan on serving plates. Pour tomatillo avocado sauce over chicken and garnish with cilantro salsa.

Recipe created by Executive Chef Michelle Gonsalves