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.