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.
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