Blackened Chicken with Avocado Salsa

4 Skinless, Boneless Chicken Breast Halves
2 tsp Blackened Steak Seasoning
1 Tbsp Olive Oil
2 Tbsp Rice Vinegar
2 Tbsp Olive Oil
1/4 tsp Ground Cumin
1/8 tsp Salt
Dash of Ground Black Pepper
1 Avocado (Halved, Seeded, Peeled and Chopped)
2/3 cup Chopped Fresh Papaya
1/3 cup Chopped Red Sweet Pepper
1/4 cup Fresh Cilantro

Preheat oven to 375F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In large ovenproof skillet, heat 1 Tbsp olive oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink. Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.