You are here: Home » Recipes » Grilled Chicken Breasts With Salsa And Gazpacho Salad Grilled Chicken Breasts With Salsa And Gazpacho Salad Yield 4 servings PrintEmail Ingredients chicken4 large boneless, skinless breasts1 teaspoon salt1/2 teaspoon pepper1 pound baby field mixed greensvelvety gazpacho dressing5 -- tomatillos, husked, rinsed and diced1/2 cup virgin olive oil1-1/2 tablespoon fresh lime juice1/3 cup sherry vinegar2 tablespoons fresh cilantro leaves1/2 whole ripe avocado, pitted, peeled and diced1/2 whole red onion, peeled and diced2 large diced plum tomatoes1/2 whole cucumber, peeled and diced2 whole serrano chilies, seeded and finely minced1 whole red pepper, seeded and diced1 teaspoon saltfire roasted tomato chipotle salsa1 tablespoon virgin olive oil1/2 whole onion, chopped1 pound blackened Roma tomatoes4 teaspoons finely minced roasted garlic1/2 cup minced fresh cilantro4 -- chopped chipotle chilies en adobo1 pound roma tomatoes1/4 cup virgin olive oil1/4 cup red wine vinegar1 tablespoon salt1 teaspoon sugar Instructions 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.