Spicy Grilled Chicken with Salsa Vinaigrette
- Total Time
- 0:35
- Prep
- 0:25
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
You could Omit the avocado from this recipe.
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fat free salsa½ cup(s)
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uncooked red onion(s)¼ cup(s), sliced, chopped
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cilantro2 Tbsp, fresh, chopped
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fresh lime juice1 Tbsp
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balsamic vinegar1 Tbsp
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Dijon Mustard1 tsp
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table salt¼ tsp
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uncooked boneless skinless chicken breast(s)1 pound(s), 4 (1⁄4-pound) halves
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Cajun seasoning1 Tbsp
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olive oil1 tsp
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mixed greens4 cup(s), salad blend
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sweet red pepper(s)1 medium, seeded and thinly sliced
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uncooked bell pepper(s)1 item(s), medium, yellow variety, seeded and thinly sliced
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fresh tomato(es)1 medium, chopped
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avocado½ item(s), medium, peeled and chopped
- To make the salsa vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender; set aside.
- Sprinkle both sides of the chicken breasts with the Cajun seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, and slice into 1⁄2-inch-wide strips.
- Place the salad greens and bell peppers in a large bowl. Top with the chicken, tomato, and avocado. Serve with the vinaigrette on the side. Yields one piece of chicken per serving.