Grilled Chicken Breasts With Salsa And Gazpacho Salad

  • Yield 4 servings


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



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