Mexican Gazpacho Chicken Salad Recipe 455

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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



Grilled Chicken Salad With Gazpacho Dressing image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Cooking spray, for the pan
1 pound chicken cutlets
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups baby arugula (about 8 ounces)
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 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.

Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 661 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 35 grams

SUMMERTIME CHICKEN GAZPACHO



Summertime Chicken Gazpacho image

Here's a delicious gazpacho made with tomatoes, veggies and chicken served on dinner table with croutons - perfect for summer time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 12

3 slices white bread, crusts removed
3 cloves garlic
2 tablespoons lemon juice
10 medium unpeeled tomatoes, diced (7 1/2 cups)
6 medium green onions, finely chopped (6 tablespoons)
2 medium cucumbers, peeled and diced (2 cups)
2 medium red bell peppers, diced (2 cups)
1 can (46 ounces) spicy eight-vegetable juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 cup cubed cooked chicken
Croutons, if desired

Steps:

  • Place bread, garlic and lemon juice in a food processor or blender. Cover and process until bread forms fine crumbs.
  • Place bread crumb mixture in large bowl. Stir in remaining ingredients except chicken and croutons. Place half of the bread crumbs and vegetable mixture (about 7 cups) in food processor or blender. Cover and process until smooth. Repeat in small batches if necesssary.
  • Stir smooth vegetable mixture into vegetable mixture remaining in bowl. Stir in chicken. Cover and refrigerate at least 1 hour until chilled. Serve with croutons.

Nutrition Facts : Calories 125, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 5 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 680 mg

MEXICAN CHICKEN SALAD



Mexican Chicken Salad image

Great, cool, summer recipe for dinner. The ingredients can be easily changed to meet one's individual tastes. Quick and easy as well. This recipe is from about.com, but originated from a the 92' Pillsbury Bake-off. Prep time includes 1 hour to chill. Enjoy!

Provided by lisar

Categories     Poultry

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt
pepper
1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounce) package frozen corn
1 cup chopped plum tomato
1 (15 ounce) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped
1 package mixed salad green
2 avocados, peeled and chopped
2 cups monterey jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
1 jar thick & chunky salsa

Steps:

  • Mix dressing ingredients and set aside.
  • Heat oil in skillet.
  • Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
  • Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
  • Stir in dressing.
  • Chill at least 1 hour.
  • (can be prepared the day before).
  • When ready to eat, combine chicken mixture with lettuce.
  • Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
  • Each diner garnishes his own salad as desired.
  • *Rotissirie Chicken or left-over chicken works just great!

Nutrition Facts : Calories 700.6, Fat 41.6, SaturatedFat 16.7, Cholesterol 112.3, Sodium 393.2, Carbohydrate 47.8, Fiber 11.9, Sugar 11.3, Protein 39.6

MEXICAN GAZPACHO CHICKEN SALAD RECIPE - (4.5/5)



Mexican Gazpacho Chicken Salad Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 13

1 lime, grated zest and juiced
1 large garlic clove, minced
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds tomatoes, coarsely chopped
6 tomatillos, husked, rinsed, and chopped
1 large red bell pepper, cut into 2/3-inch dice
1/2 English (seedless) cucumber, cut into 1/2-inch dice
1/4 red onion, sliced
1 jalapeño pepper, seeded and minced
3 cups cooked skinless chicken breast, sliced
3 tablespoons chopped fresh cilantro

Steps:

  • To make dressing, whisk together lime zest and juice, garlic, oil, salt, and black pepper in large bowl. Add all remaining ingredients except chicken and cilantro to dressing; toss until mixed well. Divide vegetable mixture evenly among 6 plates or large shallow bowls. Top each serving with 1/2 cup chicken; sprinkle with cilantro. TIP: The easiest way to husk a tomatillo is to hold it under cool running water while peeling off the husk. Be sure to rub the outside of the tomatillo until any residual stickiness is washed away.

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