Grilled Chicken Breasts
with Salsa and Gazpacho Salad
A flavorful, south-of-the-border-style entrée salad, grilled chicken is served over baby field greens tossed with a velvety gazpacho dressing and drizzled with a spicy, fire-roasted tomato chipotle salsa.
4 large boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon ground black 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).
- Serve the grilled chicken over the salad greens and spoon the Fire Roasted Tomato Chipotle Salsa over the top, as desired.
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 chiles (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 chiles in 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 granulated sugar.
Recipe provided courtesy of the National Chicken Council. Used with permission.