Best Grilled Chicken Salad With Gazpacho Dressing Recipes

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

Ingredients

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

Ingredients

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