GRILLED RUBBED CHICKEN BREAST ON
BABY GREENS WITH GREEN CHILE DRESSING

FOR THE BABY GREENS:
6 cups assorted very fresh baby garden greens
1 small radicchio head
4 scallions, dark green tops
removed, thinly sliced
3 Roma or 2 small tomatoes, diced
FOR THE CHICKEN BREAST RUB/BASTE:
4 garlic cloves, finely minced
2 tablespoons pure ground mild New Mexico chile
2 tablespoons pure ground hot New Mexico chile
2 teaspoons freshly-ground ginger
2 teaspoons ground coriander
2 teaspoons fresh lemon zest (the yellow part only; a zester works best)
2 tablespoons pure Spanish olive oil
4 boneless skinless chicken breast halves
FOR THE GREEN CHILE DRESSING:
2/3 cup extra-virgin Spanish olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
2 tablespoons chopped green chile (approx 1 parched, peeled green chile, diced)

TO PREPARE THE BABY GREENS:
Rinse the greens and radicchio, pat dry, place in a large salad bowl with scallions and tomatoes, and chill.

TO PREPARE THE RUB:
Combine all the ingredients except for the oil and the chicken in a shallow, nonreactive bowl that is large enough to hold the 4 chicken breasts, and then add the oil.

TO PREPARE THE CHICKEN:
Trim the chicken breasts of cartilage and fat. Rub the mixture evenly over the breasts, using all of it. Allow the chicken to remain in the bowl until ready to grill (refrigerate if grilling later).

Preheat the grill to medium hot or 450 degrees or heat the broiler or a heavy frying pan. Grill the chicken about 3 to 5 minutes on each side or until done. (The amount of time is dependent on the thickness of the chicken breast.) To check doneness, slice into the meatiest portion; the meat should be white, not clear or pink. Immediately remove to a cutting board and slice across the grain into 1/2-inch-wide strips.

TO PREPARE THE GREEN CHILE DRESSING:
Combine all ingredients for the dressing in a liquid measuring cup and whisk together.

TO SERVE:
For each serving, place the greens on four chilled plates. Top with the sliced chicken on each. Garnish each serving with the fresh diced tomatoes and scallions. Either serve the salad dressing on the side or drizzle on each serving.

Comments: The rub/baste on the chicken breast truly raises it above the ordinary and is rather quick and easy to make. Do be careful to evenly rub and pat it into the breast on both sides, allowing it to marinate at least an hour. Don't worry if the chile seems to stain your hands when you rub it into the breasts - chile washes right off with soap and water.

Servings: 4
Adapted from source: Fiestas for Four Seasons by Jane Butel