Chicken Salad with Sizzling Salsa Vinaigrette

Name: Chicken Salad with Sizzling Salsa Vinaigrette
Cuisine: American
Ingredients: 4 boneless, skinless chicken breast halves, pounded to ½-inch thickness; 4 boneless, skinless chicken breast halves, pounded to ½-inch thickness; Juice of 2 limes; ¼ cup plus 2 tablespoons of your favorite spicy salsa; ¼ cup plus 2 tablespoons extra-virgin olive oil; 2 to 3 tablespoons white vinegar; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; ¼ cup minced mild onion; ¼ cup chopped celery; 3 tablespoons minced fresh cilantro; Romaine or other crisp lettuce, shredded; Romaine or other crisp lettuce, shredded; Tortilla chips (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If this zippy salad could sing, it would choose a mariachi tune.

Ingredients

4 boneless, skinless chicken breast halves, pounded to ½-inch thickness
Extra-virgin olive oil
Juice of 2

Americas
United States
Gluten-free

Method

Rub the breasts with enough oil to coat well, then spoon the lime juice over them and let them sit at room temperature for about 20 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Whisk together the vinaigrette ingredients in a small bowl, adding vinegar to taste, and then salt if needed. If you want to baste th