Marinade:
2 garlic cloves, minced
4 T fresh lemon juice
4 T olive oil
pinch of ground cumin
1/4 t chile powder
salt, pepper to taste
4 T finely chopped fresh parsley
2 whole boneless chicken breasts, halved

Salsa:
1/2 ripe avocado, peeled and finely diced
1 large tomato, peeled, seeded and finely diced
1/2 C canned black beans, rinsed and well drained
2 T finely chopped red onion
2 T finely chopped cilantro
1 T fresh lemon juice
1 medium garlic clove, minced
1/2 t  salt
1/4 C bottled vinaigrette dressing

Topping:
1/2 ripe avocado, peeled and sliced
cilantro sprigs

Combine marinade ingredients in a medium non-aluminum bowl.  Mix well.  Marinate chicken for 1/2 hour in the refrig.  Combine salsa ingredients and mix well.  Taste for seasoning.  Cover and refrigerate.  Remove from marinade and grill the chicken for 6-8 min. per side or until just done and no pinkness remains.  Spoon salsa into serving plates.  Place grilled chicken on top.  Garnish with slices of avocados and cilantro sprigs.