Southwest Chicken & Salsa & Chips

Marinade

¼ cup fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon chopped green onion

1 teaspoon dried basil

1/8 teaspoon ground black pepper

1 medium pressed garlic clove

4 boneless skinless chicken breast halves

Salsa

4 medium tomatoes, peeled, seeded, and chopped

2 tablespoons green onion, chopped

½ cup fresh cilantro or ¼ cup Light House Freeze dried

1 teaspoon white vinegar

1 teaspoon fresh lemon juice

¼ teaspoon salt

   

Ground pepper to taste

Combine all marinade ingredients in 2 Qt. Bowl except chicken. 

Add chicken; marinate at least 20 minutes in refrigerator. 

While chicken is marinating, prepare salsa. 

Chop tomatoes and green onion with food chopper: 

combine in 2 Qt Bowl. 

Cut cilantro with Kitchen Shears; add to tomatoes. 

Add remaining ingredients and stir until combined. 

Set salsa aside. 

Remove chicken breast and discard marinade. 

Place chicken on grill or broiler pan and grill 8-10 minutes on one side. 

Turn chicken and grill 7 minutes. 

Spoon salsa over chicken and grill an additional 3 minutes or until done. 

Remove from grill and serve on Ciabatta Bread 

Serve remaining salsa with Garden of Eatin tortilla chips.