Spicy Grilled Chicken with Salsa Vinaigrette
Fat free salsa
Uncooked red onion(s)
¼ cup(s), sliced, chopped
2 Tbsp, fresh, chopped
Fresh lime juice
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1⁄4-pound) halves
4 cup(s), salad blend
Sweet red pepper(s)
1 medium, seeded and thinly sliced
Uncooked bell pepper(s)
1 item(s), medium, yellow variety, seeded and thinly sliced
1 medium, chopped
½ 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.