Cilantro-Lime Chicken with Avocado Salsa

Recipe from Cooking Light

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
3 skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. Pound chicken down and trim fat. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 3 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Southwestern Ranch Pasta Salad

Recipe from Betty Crocker

Ingredients:
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
1/2 cup Hidden Valley® Spicy Ranch or The Original Ranch® dressing
1 tablespoon lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
2 tablespoons chopped fresh cilantro

Directions:
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
2. Drain pasta and corn; rinse with cold water. Shake to drain well.
3. Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients. Serve immediately, or refrigerate.