Ingredients

• 1 (10-ounce) chicken breast
• 4 cups mixed leaf greens, (3 types)
• 6 ounces garden salsa, recipe follows
• 4 potatoes
• 1 tablespoon butter
• Olive oil
• Salt and pepper
• 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 tablespoon cracked black pepper
• 4 tablespoons fresh basil
• Salt, to taste

Instructions

1. Preheat oven to 375 degrees 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.
2. Preheat oven to 375 degrees 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.
3. Yield: 1 serving
4. Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.