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Grilled Cilantro Chicken With Pickled Tomato And Avocado Salsa

By Sunset
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1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out

2 serrano chiles, thinly sliced

1/2 cup thinly sliced green onions

1/2 cup distilled white vinegar

2 1/2 tablespoons packed light or dark brown sugar

1 1/2 teaspoons kosher salt

4 teaspoons minced fresh ginger

1 tablespoon minced garlic

2 teaspoons mustard seeds

2 teaspoons freshly cracked black pepper

2 teaspoons ground cumin

1 teaspoon cayenne

1/2 teaspoon turmeric

1/2 cup extra-virgin olive oil

2 firm-ripe avocados, cut into 3/4-in. chunks

1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

1/2 cup chopped cilantro

1 tablespoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 chicken breast halves with bone and skin (2 1/2 lbs. total)

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