I will admit I have been on an avocado kick lately. Avocado is such a versatile ingredient. It has a wonderful creamy texture and it compliments many strong flavors. I have also been trying to cook meals that lend itself to a lighter style. During the week I usually try to be mindful of what I am eating and portion sizes. The weekends I tend to not play by the rules. I am not one to deprive myself, but I do recognize the need for balance. I put this chicken over rice and it was a perfect weeknight meal. That then transformed into great leftovers for lunch!!!
Whisk together all the ingredients for the marinade. Pour over chicken in a glass pyrex or bowl. Cover and chill for up to 30 minutes in the refrigerator. If you can marinade it overnight!
Pre-heat a grill or a grill pan. Take the chicken out of the refrigerator. Prep the grill pan or grill by soaking a paper towel in a little bit of olive oil and using tongs, wiping it over the grates or pan.
Grill the chicken a few minutes on each side brushing it with the marinade when you turn it. You know the chicken is ready when you start to see grill marks or it is golden brown.
In a bowl combine the cilantro, red onion, olives, and cheese. Then fold in the avocado, season with pepper.
Top the grilled chicken with the salsa. I chose to serve this dish with Spanish rice and it was perfect!