Grilled Chicken with Spinach, Tomatoes and Avocado Salad

• Seeds of Change® product used in recipe: Seeds of Change® Roasted Red Pepper Vinaigrette
• Segment: Main course/Salad
• Cuisine Type: Mexican

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
6		8 ounces		10		25		Easy

Ingredients
Measurement		Ingredient		Cut or specific
1 Bottle		Seeds of Change® Roasted Red Pepper Vinaigrette
3 to 4		Canned chipotle chiles en adobo		Seeded and finely chopped
1 Teaspoon		Chipotle canning sauce
6		Knob onions		Roots and wilted outer leaves removed
4 (about 1 1/4 lbs total)		Boneless, skinless chicken breast halves
To taste		Olive oil
To taste		Salt
1 Pound		Cherry tomatoes		halved
1		Ripe avocado		Pitted, flesh scooped from skin and cut into 1/2 –inch cubes
12 Ounces		Salad spinach		Long stems removed
1/3 Cup		Grated Mexican queso añejo or other garnishing cheeses such as Romano or Parmesan
2 to 3		Fresh limes		Cut into wedges

Directions

1. Make the dressing (and the glaze). Pour the Roasted Red Pepper Vinaigrette into a small bowl. Whisk in the chipotles and adobo sauce. Set 1/2 cup aside to use as a glaze for the chicken.
2. Grill the chicken and onions. Heat one side of a gas grill to medium (or light a charcoal fire and let it burn until the coals are covered with white ash but still quite hot, then bank the coals to one side.)
   
   Lightly brush the knob onions and both sides of the chicken breasts with olive oil; sprinkle with salt. Lay the chicken and onions directly over the heat of the grill. Sear the chicken on both sides, then brush it with the reserved 1/2 cup dressing and move it away from the direct heat to finish cooking, usually about 5 minutes. Set the chicken aside to cool. Turn the onions frequently, until tender and browned, about 10 minutes. Chop the onions into 1-inch pieces and scoop into a bowl.
3. Finish the salad. Cut each chicken breast into 1-inch pieces and add to the bowl along with the tomatoes and avocado. Pour on 1/2 cup of the dressing and mix thoroughly. Spoon the mixture into the center of six dinner plates. Toss the spinach with the remaining dressing and arrange it around the outside of the plate. Sprinkle with queso añejo and serve with several lime wedges on each plate for guests to squeeze on to their taste.

Quick Tips

Gardening Tips: We love Chadwick Cherry Tomatoes for their tart and sweet flavors – they grow vigorously, are highly productive and disease resistant.
Gardening Tips: Hearty Dolce Vita Spinach has excellent flavor and can be grown in both spring and fall.

Nutritional Information
Serving Size		429g
Servings		6
Calories Per Serving		380
Calories from Fat		170
Total Fat		19g (29% DV)
Saturated Fat		3g (15% DV)
Cholesterol		65mg (22% DV)
Sodium		1080mg (45% DV)
Total Carbohydrates		30g (10% DV)
Dietary Fiber		7g (28% DV)
Sugars		11g
Protein		27g
Percent Daily Values (DV) are based on a 2,000 calorie diet.