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Grilled Chicken Breasts With Salsa and Gazpacho Salad

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, C, P
    MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Chicken:

    2. 4 large boneless, skinless chicken breasts, pounded

    3. 1/2 teaspoon freshly ground black pepper

    4. 1 pound baby mixed greens

    5. Velvety Gazpacho Dressing:

    6. 5 tomatillos, husked, rinsed, diced

    7. 1/2 ripe avocado, peeled, pitted, diced

    8. 1/2 cup virgin olive oil

    9. 1/3 cup sherry vinegar

    10. 11/2 tablespoons fresh lime juice

    11. 2 tablespoons chopped fresh cilantro leaves

    12. 2 large plum tomatoes, diced

    13. 2 serrano chilies, seeded, finely minced

    14. 1 red bell pepper, seeded, diced)

    15. 1/2 cucumber, peeled, diced

    16. 1/2 red onion, peeled, diced

    17. 1 teaspoon salt

    18. Fire Roasted Tomato Chipotle Salsa:

    19. 1 tablespoon virgin olive oil

    20. 1/2 onion, chopped

    21. 1 pound Roma tomatoes, blackened

    22. 4 teaspoons finely minced roasted garlic

    23. 1/2 cup minced fresh cilantro

    24. 4 chipotle chilies en adobo, chopped

    25. 1 pound Roma tomatoes, peeled, seeded, chopped

    26. 1/4 cup virgin olive oil

    27. 1/4 cup red wine vinegar

    28. 1 tablespoon salt

    29. 1 teaspoon sugar

    Instructions Jump to Ingredients ↑

    1. Sprinkle chicken with salt and pepper. Heat grill to medium. Place on grill and cook about 5 minutes on each side. Remove chicken from grill and keep warm.

    2. Meanwhile, prepare Velvety Gazpacho Dressing: In blender or food processor, place tomatillos, avocado, oil, sherry vinegar, lime juice and cilantro. Puree. Add tomatoes, chilies, red pepper, cucumber and onion. Puree again and add salt.

    3. Prepare Fire Roasted Tomato Chipotle Salsa: In skillet, place oil over medium heat. Add onion and sautÈ until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes and roasted garlic. Pulse until finely chopped but not pureed. Add 1 cilantro and chipotle; pulse to mix. Add 1 pound Roma tomatoes to mixture with oil, vinegar, salt and sugar.

    4. 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.

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