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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