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Chicken Gazpacho Salad

  • Prep 30 min
  • Total 30 min
  • Servings 4

Looking for a Spanish cuisine dinner? Enjoy this grilled chicken salad that’s ready in 30 minutes – a flavorful meal. MORE + LESS -

Ingredients

3
tablespoons lemon juice
3
tablespoons olive oil or vegetable oil
1 1/2
teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
1/4
teaspoon salt
3
to 4 drops hot pepper sauce
1
garlic clove, minced, or 1/2 teaspoon chopped garlic in water
3
green onions, sliced
2
medium tomatoes, seeded, chopped
1
small cucumber, halved lengthwise, thinly sliced
1
medium green bell pepper, chopped
4
boneless skinless chicken breast halves
4
cups torn salad greens

Steps

Hide Images
  • 1
    <b>GRILL DIRECTIONS:</b> Heat grill. In medium bowl, combine all ingredients except chicken and salad greens; mix well.
  • 2
    Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 3
    When ready to grill, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once. Cut chicken crosswise into 1/2-inch slices.
  • 4
    Arrange greens on 4 individual plates. Stir vegetable mixture. Using slotted spoon, arrange vegetable mixture over greens. Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.

Expert Tips

  • This salad takes its inspiration from Spanish gazpacho, a refreshing, chunky, cold vegetable soup laved with vinegar and olive oil.
  • Fresh basil is more delicate than some other herbs. To keep it at its best, purchase it in small quantities. Store it in the refrigerator in a self-sealing plastic bag, or trim the stems and stick the bunch stem side down into a jar of water. With a rubber band, secure a plastic bag to the jar covering the leaves.
  • To save 10 grams of fat and 90 calories per serving, eliminate the oil from the vegetable mixture. For a flavor boost with less fat, sprinkle a few drops of extra-virgin olive oil onto each portion at serving time.
  • Grill the chicken and prepare the vegetable mixture up to a day in advance and refrigerate them separately; assemble just before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
220mg
9%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
12%
Sugars
3g
Protein
29g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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