Recipe courtesy of Pace One

Grilled French Cut Chicken with Garden Salsa

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 1 serving
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1 (10-ounce) chicken breast

4 cups mixed leaf greens, (3 types)

6 ounces garden salsa, recipe follows

Grilled Potatoes:

4 potatoes

1 tablespoon butter

Olive oil

Salt and pepper

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


  1. 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:

  1. 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. 
  2. Yield: 1 serving

Garden Salsa:

Yield: 12 cups
  1. Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.