|8oz Boneless chicken breasts||2|
|Club House Red Pepper, Crushed||2 tbsp|
|Old Bay Seasoning||2 tbsp|
|Extra virgin olive oil||1/4 cup|
|Red wine vinegar||2 tbsp|
|Mint leaves, torn or chopped||4|
|Avocado, pitted and sliced||1|
|Romas, cored and quartered||6|
|Poblano pepper, whole||1|
|Red onion, unpeeled and quartered||1|
This recipe was created for Club House for Chefs by: Charles Hunter III, Chef Owner of The Salted Table in Nashville, TN.
For the Grilled Chicken: Combine the olive oil, red wine vinegar, OLD BAY Crab Cake Classics Seasoning and Club House Crushed Red Pepper together in a large bowl and whisk until a temporary emulsion forms. Toss the remaining ingredients in the marinade until everything is evenly coated. Place chicken on grill and allow it to reach an internal temperature of 165. Remove and allow to rest for 3-5 minutes.
For the Charred Tomato Salad: Preheat grill to 375 to 425 degrees. Place vegetables on grill spacing them evenly across the grate. Check for char on your vegetables and remove them within 3-4 minutes once they become limp. Remove lemon halves when they easily give with a little pressure from tongs and set aside. Rotate the poblano pepper until charred on 2 of 3 sides, remove it and let rest for 3 minutes, peel the outer skin off, de-seed and dice medium.
For Serving: Slice your chicken on a bias and lay across the plate, weaving your vegetables in and out of the chicken. Set sliced avocado next to or on top of the chicken and vegetables. Sprinkle chopped or torn mint leaves over the the dish. To finish squeeze lemon over the dish.