Chicken Gazpacho Salad Recipe

Name: Chicken Gazpacho Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 ½ teaspoons chopped fresh basil or ½ teaspoon dried basil leaves; ¼ teaspoon salt; 3 -4 drops hot pepper sauce; 1 garlic clove, minced; 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 (about 1 lb.); 4 cups torn salad greens

Servings: persons

3 tablespoons lemon juice
3 tablespoons olive oil
1 ½ teaspoons chopped fresh basil or ½ teaspoon dried basil leaves
¼ teaspoon salt
3 -4 drops hot pepper sauce
1 garlic clove, minced
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 (about 1 lb.)
4 cups torn salad greens

1
In medium bowl, combine all ingredients except chicken and salad greens; mix well.
2
Set aside.
3
Heat grill.
4
Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper.
5
Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
6
Repeat with remaining chicken breast halves.
7
When ready to barbecue, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
8
Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear; turning once.
9
Cut chicken crosswise into 1/2-inch slices.
10
Arrange greens on 4 individual salad plates.
11
Stir vegetable mixture.
12
Using slotted spoon, arrange vegetable mixture over greens.
13
Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 ½ teaspoons chopped fresh basil or ½ teaspoon dried basil leaves, ¼ teaspoon salt, and more.

Yes, Chicken Gazpacho Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Gazpacho Salad

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