Grilled Chicken Breasts With Salsa And Gazpacho Salad

  • Yield: 4 servings


4large boneless, skinless breasts
1teaspoon salt
1/2teaspoon pepper
1pound baby field mixed greens
velvety gazpacho dressing
5-- tomatillos, husked, rinsed and diced
1/2cup virgin olive oil
1-1/2tablespoon fresh lime juice
1/3cup sherry vinegar
2tablespoons fresh cilantro leaves
1/2whole ripe avocado, pitted, peeled and diced
1/2whole red onion, peeled and diced
2large diced plum tomatoes
1/2whole cucumber, peeled and diced
2whole serrano chilies, seeded and finely minced
1whole red pepper, seeded and diced
1teaspoon salt
fire roasted tomato chipotle salsa
1tablespoon virgin olive oil
1/2whole onion, chopped
1pound blackened Roma tomatoes
4teaspoons finely minced roasted garlic
1/2cup minced fresh cilantro
4-- chopped chipotle chilies en adobo
1pound roma tomatoes
1/4cup virgin olive oil
1/4cup red wine vinegar
1tablespoon salt
1teaspoon sugar



  1. 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.
  2. 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.
  3. 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.