Ingredients
- 1 (10-ounce) chicken breast
- 4 cups mixed leaf greens, (3 types)
- 6 ounces garden salsa, recipe follows
Directions
Preheat oven to 375 degrees F. Mark chicken breast on grill, finish in oven for 20 minutes. Toss the mixed greens with 4 ounces garden salsa. Place mixed greens on a dinner plate top with chicken breast. Finish with 2 ounces of salsa and place grilled potatoes around outside of plate.
Grilled Potatoes:
- 4 potatoes
- 1 tablespoon butter
- Olive oil
- Salt and pepper
Preheat oven to 375 degrees F. Clean and butter whole potatoes, bake until soft, about 1 hour. Cut cooked potatoes in quarters, toss in oil and season with salt and pepper. Chill until ready to use. Yield: 1 serving
Garden Salsa:
- 1 cup rice wine vinegar
- 3 cups olive oil
- 5 cups diced yellow squash
- 8 cups tomatoes, diced fine
- 2 1/2 cups red onion, diced fine
- 1 cucumber, peeled and seeded, diced fine
- 1 cup red pepper, diced fine
- 2 tablespoon cracked black pepper
- 4 tablespoons fresh basil
- Salt, to taste
Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use. Yield: 12 cups
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