The trend this summer in restaurants is to use a lot of fresh vegetable salsas instead of dressings or sauces on grilled meats and salads. With those beautiful red, ripe tomatoes staring at us from convenient roadside stands, this recipe is an excellent way to take advantage of our wonderful Michigan produce. Nothing beats a vine-ripened tomato!
The heat from the long, hot summer days tends to make us eat lighter, too. To feed 2-4 people some Grilled Chicken With Garden Tomato Relish, you'll need:
1 lb. boneless chicken breast
to taste salt and pepper
2 ea. fresh tomatoes, diced
1 ea. medium zucchini, diced
1/4 ea. red onion, diced
2 TB chopped black olives
1 ea. red pepper, diced
1 cup italian dressing
1/2 cup shredded mozzarella cheese
1/2 head chopped lettuce
Fire up the grill and season your chicken with salt and pepper. Cook the breasts until done. Remove and let cool while you chop up the veggies to make the salsa. Mix the diced vegetables and italian dressing together with the cheese.
Layer some chopped lettuce on each plate. Slice the chicken breasts into several pieces and layer over the lettuce. Spoon the salsa over the top. Remember: the secret is to use vine-ripened tomatoes, not the ones that have been gassed in the hot houses.
A nice dry, white wine would go well with this dish. Did you know that Michigan has four distinct wine appellation areas? One of them is Lake Michigan Shore. St. Julian's--from this area--has really been making some superb wines. Try their Great White with this dish. You can't miss it. It has a huge shark on the label! And as always, a good cook appreciates nature and what it has to offer.