Chicken Gazpacho Salad

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

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: 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.
  • 1 GRILL DIRECTIONS: 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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