In a large bowl or resealable plastic bag, make the marinade by
mixing together the lime juice, sherry, oil, oregano, and garlic salt.
Remove three tablespoons of marinade; set aside.
Add chicken to the remaining marinade, turning to coat. Marinate
in refrigerator for 1 hour.
Chicken:
========
Remove the chicken from the marinade; reserve marinade.
In a small saucepan, place the reserved marinade; heat to boiling
and boil for 1 minute.
Place the chicken on grill with rack about 8 inches from heat
source. Brush the heated marinade over chicken. Grill, turning and
basting frequently with marinade, about 16 - 20 minutes, or until
chicken is fork tender.
Arrange chicken on the platter. Serve with salsa. Garnish with
avocado slices and tortilla chips.
Salsa:
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In a bowl, mix all of the ingredients well, and chill for an hour
or more before serving.
