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1
Make Gazpacho Vinaigrette: In food processor or blender, pulse tomatoes, tomato juice, vinegar and Worcestershire until smooth. With food processor running, slowly drizzle in olive oil and blend until mixture is emulsified.
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2
In large bowl, toss onions, garlic, bell peppers, jalapeno, cucumber, salt, pepper and Gazpacho Vinaigrette until combined. Refrigerate at least 4 hours, or for best flavor, overnight.
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3
Meanwhile, prepare grill for direct grilling over medium heat. Place chicken on hot grill rack and cook 10 to 12 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165u00b0. Remove chicken from grill and let stand 5 minutes, then dice chicken and stir into salad.
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4
In large skillet over medium-high heat, cook bacon 6 to 8 minutes or until crisp. With slotted spoon, transfer bacon to small bowl. Reserve bacon drippings in pan. Reduce heat to medium-low; add onion and cook 25 to 30 minutes or until deeply caramelized. Stir in vinegar and bacon; cook 1 minute. Let mixture cool 15 minutes.
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5
Preheat oven to 350u00b0. Place 2 sheets phyllo on work surface; brush with a little bit of butter. Repeat with remaining phyllo sheets, layering 2 sheets at a time. Leaving a 1-inch border, spread onion mixture evenly over phyllo. Starting at long end of phyllo, roll up phyllo with filling.
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6
Place strudel, seam side down, on rimmed baking sheet; brush with remaining butter. Using a serrated bread knife, cut diagonally slits on top of strudel. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes; cut strudel diagonally into thin slices and serve alongside salad.
