Alternately, push 2 cherry tomatoes & 2 Niçoise olives onto each of 6 bamboo skewers. Set aside.
Oil and preheat a grill or stove-top grill pan.
Place chicken breasts on a flat surface between two pieces of waxed, butcher, or parchment paper. Using a heavy frying pan or mallet, pound each piece to a thickness of about 1/4 inch. Lightly coat chicken with olive oil and season with salt and pepper. Place chicken on preheated grill (or stove-top grill). Grill, turning occasionally, for about 10 minutes, or until golden and juices run clear.
Wile chicken is grilling, heat canola oil in a medium saute pan over medium heat. Add onions and cook, stirring frequently, for about 10 minutes, or until they are very soft and aromatic and lightly browned. Remove from heat and tent lightly with aluminum foil to keep warm.
Toss greens with blue cheese with just enough of the reserved vinaigrette to lightly coat them. Set aside.
Place a piece of toast in center of each of six dinner plates. Top each piece of toast with a tomato slice. Top it with a mound of sauteed onions followed by a chicken breast. Cover each chicken breast with a loose mound of reserved dressed greens; then crisscross tow slices of bacon on top. Push one of the reserved skewers into each 'sandwich' to hold it together. Drizzle some leftover vinaigrette around edge off plate and serve immediately.
VINAIGRETTE: Place chipotle chilies in bowl of a food processor fitted with metal blade and process to a smooth puree.
Combine olive oils with mustard oil in small bowl. Add tarragon and sherry vinegars, whisking to blend well. Season with salt and pepper to taste. Whisk chipotle puree into all.
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this recipe from www.inmamaskithchen.com
Reprinted with permission from David Burke's New American Classics ©Dilcon, Ltd. Published by Alfred A. Knopf click for review
Mustard oil is available from Indian markets or from some specialty food stores. If it is not available, use an equal amount of Coleman's Dry Mustard.