Spicy Grilled Chicken Salad with Salsa Vinaigrette

There's just something about summer that makes me want to cook. This is sooooooomewhat unusual because my hubz actually does 98.9% of the cooking. (I take care of the baking.) However, in the summer there is so much wonderful fresh fruit and veggies everywhere that I can't help but get inspired. I also really like "light" meals, so summer is purrrrrrrrrfect!

Anyway, I finally had a chance this week to get started on some new recipes I have been dying to try. Saturday night we gave Balsamic Pasta a whirl, and it was fantastic.(I used the that comes up from the link, but I used cheese ravioli.) Afterward, I told the hubz it was my new favorite meal...he responded with, "Really? Favorite? Just like that? It surpasses every other good meal you have EVER had?" I combated with a solid, "YUP!" You should definitely try it.

Last night, we tried this recipe. We really like it, too. In fact, Mr. Critical aka...hubz...even commented, " This dressing is really good." This is monumental because he's kind of a foodie.
Ingredients

	1/2 cup(s) salsa
	1/4 cup(s) red onion(s), chopped
	2 Tbsp cilantro, fresh, chopped
	1 Tbsp fresh lime juice
	1 Tbsp balsamic vinegar
	1 tsp Dijon Mustard
	1/4 tsp table salt
	1 pound(s) Chicken, breast, raw, without skin & bone, 4 (1⁄4-pound) halves
	1 Tbsp Cajun seasoning
	1 tsp olive oil
	4 cup(s) mixed greens, salad blend
	1 medium sweet red pepper(s), seeded and thinly sliced
	1 item(s) (medium) bell pepper(s), yellow variety, seeded and thinly sliced
	1 medium tomato(es), chopped
	1/2 medium avocado, peeled and chopped

Instructions

• To make the salsa vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender; set aside.
  
  
• Sprinkle both sides of the chicken breasts with the Cajun seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, and slice into 1⁄2-inch-wide strips.
  
  
• Place the salad greens and bell peppers in a large bowl. Top with the chicken, tomato, and avocado. Serve with the vinaigrette on the side. Yields one piece of chicken per serving.

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