Makes: 4 servings


4 boneless skinless chicken breast halves (about 6 oz. each)
1 cup mesquite with lime juice marinade
2 medium red bell peppers, seeded and cut in ½-inch strips
2 medium yellow bell peppers, seeded and cut in ½-inch strips
8 cups romaine leaves, torn
1 1/2 cups mild or hot salsa


In a shallow dish, marinate chicken in mesquite marinade for 30 to 60 minutes. Place on grill over medium coals, or on rack of broiler pan. Grill or broil 8 minutes per side, brushing with marinade, until tender. Grill pepper strips 3 to 4 minutes, turning, until slightly charred. Meanwhile, arrange romaine leaves on four serving plates. Top with grilled pepper strips. Cut chicken breasts diagonally into 1/2 inch slices. Arrange in center, on top of peppers. Top each plate with 1/4 of salsa, green onion, and cheese.
Serve with warmed tortilla chips.
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