Cayenne Rubbed Chicken with Avocado Salsa

3-boneless, skinless chicken breast halves, split.

Rub: 1/2 tsp each:
ground cayenne
course salt
black pepper
3 dashes of ground adobo

Salsa:
1 sm sweet onion small dice
juice of 1 sm lime
1 avocado small dice
2 dashes of soy sauce
1/4 tsp our fajita seasoning (which is a mix of equal parts of cumin, garlic powder, salt and coarse black pepper.)

Rub seasoning on chicken & brown in 2 TBSP extra virgin olive oil over medium heat.

Saute onion in 1 TBSP olive aol. Half-way to crisp, add soy sauce & seasoning. Place in bowl, add lime juice. Just before plating, stir in avocado.

Recipe adapted by John from a Martha Stewart recipe.