Chicken Gazpacho Salad

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

  • 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
  • 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.
  • 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.
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