Grilled Chicken Salad With Gazpacho Dressing Recipes

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GAZPACHO-STYLE CHICKEN SALAD



Gazpacho-Style Chicken Salad image

Dinner ready in 25 minutes! Enjoy this flavorful gazpacho chicken and veggie salad - a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 13

4 cups packed torn green and/or red leaf lettuce
1 package (6 oz) refrigerated grilled chicken breast strips
1 medium tomato, chopped (3/4 cup)
1 cup chopped peeled cucumber
3/4 cup chopped yellow bell pepper
1/3 cup thinly sliced red onion
1/2 cup spicy Bloody Mary mix
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 clove garlic, finely chopped

Steps:

  • Place lettuce on serving platter. Arrange chicken in a pile in center of lettuce. Place tomato, cucumber, bell pepper and onion on top of lettuce, around the chicken.
  • In tightly covered container, shake all dressing ingredients. Spoon 1/4 cup dressing over salad; gently toss to coat. Serve immediately. Reserve remaining dressing for another use.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 70 mg, Fiber 3 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g

GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING RECIPE - (4.7/5)



Grilled Chicken Salad With Gazpacho Dressing Recipe - (4.7/5) image

Provided by HeatherS

Number Of Ingredients 13

Cooking spray, for the pan
1 pound chicken cutlets
Kosher salt and freshly ground pepper
4 slices crusty bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/2 seedless cucumber, diced
1 cup cherry tomatoes, quartered
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups baby arugula (about 8 ounces)
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic. Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth. Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing. Per serving: Calories 437; Fat 15 g (Saturated 2 g); Cholesterol 63 mg; Sodium 661 mg; Carbohydrate 39 g; Fiber 7 g; Protein 35 g

GRILLED CHICKEN SALAD



Grilled Chicken Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1/4 cup Kikkoman Soy Sauce
1/2 cup rice wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon toasted sesame oil
1/4 cup each chopped fresh basil and chopped fresh mint
2 fresh garlic cloves, minced
1/4 teaspoon Asian chili paste with garlic
3 tablespoons honey
4 boned and skinned chicken breast halves
1 10-ounce bag European-style salad greens
1 cucumber, thinly sliced
1/4 cup pine nuts, lightly toasted
Optional garnish - additional fresh basil and mint

Steps:

  • Signature Sauce:
  • Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
  • Application Recipe:
  • Remove 1/3 cup Signature Sauce and reserve.
  • Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
  • Preheat outdoor grill to medium.
  • Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
  • Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
  • While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
  • Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

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