Mexican Gazpacho Chicken Salad Recipe 455

MEXICAN CHICKEN SALAD

Steps:

• Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
• Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
• Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

GAZPACHO-STYLE CHICKEN SALAD

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.

SUMMERTIME CHICKEN GAZPACHO

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.

MEXICAN CHICKEN SALAD

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!

GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING

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.

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Steps:

• In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
• Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

MEXICAN GAZPACHO CHICKEN SALAD RECIPE - (4.5/5)

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.