CHIKEN PRIMAVERA

8 BONELESS, SKINLESS CHICKEN BREAST
1 TABLESPOON OLIVE OIL
4 CUPS MIXED SALAD GREENS, TORN INTO BITE-SIZE PIECES
PARSLEY SPRIGS
TOMATO DRESSING:
IN A LARGE BOWL , PLACE 4 CUPS PEELED AND DICED FRESH TOMATES
1/4 CUP CHOPPED GREEN ONIONS
1/4 CUP MILD PICANTE SAUCE
1/4 CUP DICED ZUCCHINI
1/4 CUP OLIVE OIL
1/4 CUP BALSAMIC VINEGAR
1 CLOVE GARLIC (FINELY MINCED)
SALT AND PEPPER TO TASTE
TOSS GENTLY TO MIX THROUGHLY, COVER AND CHILL TO BLEND THE FLAVORS. IN A LARGE FRY PAN, PLACE THE TABLESPOON OF OLIVE OIL OVER MEDIUM-HIGH HEAT. ADD CHICKEN AND COOK, TURNING, ABOUT 15 MINUTES OR UNTIL FORK CAN BE INSERTED INTO THE CHICKEN WITH EASE.
ARRANGE SALAD GREENS ON SERVING PLATE; TOP WITH WARM CHICKEN. LADDLE THE TOMATO DRESSING OVER CHICKEN AND GARNISH WITH THE PARSLEY SPRIG.
SERVE REMAINING DRESSING IN A SEPERATE BOWL ON THE SIDE.

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