Pace One Restaurant Grilled French Cut Chicken with Salsa


  • 1 (10 oz.) chicken breast
  • 4 cups mixed leaf greens (3 types)
  • 6 oz garden salsa, (recipe follows)


Preheat oven to 375° 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 Ingredients:

  • 4 potatoes
  • 1 Tbsp butter
  • Olive oil
  • Salt and pepper


Preheat oven to 375° 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. Yield: 1 serving

Garden Salsa Ingredients:

  • 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 Tbsp cracked black pepper
  • 4 Tbsp fresh basil
  • Salt, to taste


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

Makes 12 cups

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