Grilled Chicken
Breasts With Salsa And Gazpacho Salad
- 4 large boneless, skinless
chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 pound baby field mixed greens
Velvety Gazpacho Dressing (recipe follows)
Fire Roasted Tomato Chipotle salsa (recipe follows)
- Gently pound chicken breasts
to even thickness. Sprinkle with salt and pepper. Place on prepared
charcoal grill and cook about 5 minutes on each side. Remove
chicken from grill and keep warm.
- In large bowl, place greens.
Add Velvety Gazpacho Dressing in desired amount (refrigerate
unused portion). Toss and serve greens with chicken and Fire
Roasted Tomato Chipotle Salsa.
Makes 4 servings.
Velvety Gazpacho Dressing: In blender or food processor,
place 5 tomatillos (husked, rinsed and diced), 1/2 cup virgin
olive oil, 1-1/2 tablespoons fresh lime juice, 1/3 cup sherry
vinegar, 2 tablespoons chopped fresh cilantro leaves and 1/2
ripe avocado (pitted, peeled and diced). Puree. Add 1/2 red onion
(peeled and diced), 2 large diced plum tomatoes, 1/2 cucumber
(peeled and diced), 2 serrano chilies (seeded and finely minced)
and 1 red bell pepper (seeded and diced). Puree again and add
1 teaspoon salt.
Fire Roasted Tomato
Chipotle Salsa:
In saute pan over medium heat, place 1 tablespoon virgin olive
oil. Add 1/2 onion (chopped) and saute until caramelized, about
10 minutes. In food processor or blender, place onion, 1 pound
blackened Roma tomatoes and 4 teaspoons finely minced roasted
garlic. Pulse until finely chopped but not pureed. Add 1/2 cup
minced fresh cilantro leaves and 4 chopped Chipotle chilies en
adobo; pulse to mix. Peel, seed and chop 1 pound Roma tomatoes
and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red
wine vinegar, 1 tablespoon salt and 1 teaspoon sugar.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
