Ingredients

4 Chicken breasts, 5 - 6 oz., boneless, skinless
to season Salt
to season Fresh ground black pepper
8 each Ripe tomato slices
12 each Cucumber slices, thin
Chef Larry’s Pasilla Aioli as needed (recipe follows)
Chef Larry's Corn Salad for service(recipe follows)
4 oz. Petite salads greens
Chef Larry’s Basic Vinaigrette as needed (recipe follows)
4 French rolls or baguette, halved

Method Prepare Chef Larry's Pasilla Aioli, Corn Salad and Basic Vinaigrette per recipes, reserve. Preheat grill or grill pan. Season chicken breasts lightly with salt and pepper. Grill chicken breasts, reserve keeping warm. Toss petite greens with vinaigrette. Brush bread lightly with olive oil and grill briefly. Smear toasted bread with Pasilla Aioli Top bottom halves of French Rolls or baguette with dressed greens, tomato and cucumber slices. Top with remaining toasted bread. Serve with Chef Larry's Corn Salad.

Makes 4 Servings

Chef Larry's Pasilla Aioli
Ingredients

1/4 cup Pasilla chile, rehydrated and pureed
1/3 cup Fresh cilantro leaves, minced
2 Garlic cloves, minced
2/3 cup Light mayonnaise
1 Fresh squeeze lemon
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Combine Pasilla chile puree, cilantro, garlic, mayonnaise, lemon juice and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

Makes 1 cup

Chef Larry's Basic Vinaigrette
Ingredients

1/4 cup Red wine vinegar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
1/2 tsp. Dijon mustard
1/4 tsp. Sugar
3/4 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Whisk red wine vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.

Makes 6-8 Servings

Chef Larry's Corn Salad
Ingredients

1 1/2 cups Corn kernels, fresh or thawed
1/2 cup Fresh tomato, diced
1/4 cup Scallion, minced
1/4 cup Kalamata olives, small dice
1/4 cup Cucumber, peeled, seeded, small dice
1 tsp. Fresh cilantro, minced
1 /2 tsp. Parsley, chopped
1/4 cup Chef Larry's Basic Vinaigrette (recipe follows)
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Chef Larry's Basic Vinaigrette per recipe, reserve. Place corn kernels, tomato, scallion, Kalamata olives, cucumber, cilantro and parsley in a mixing bowl. Add Chef Larry's Basic Vinaigrette. Gently toss to combine ingredients. Season with salt and fresh ground black pepper. Refrigerate until use. Place Chef Larry's Corn Salad under refrigeration until use. Serve as an accompaniment for sandwiches, grilled meat, poultry or fish.

Makes 4 Servings