GAZPACHO-STYLE CHICKEN SALAD
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
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
MEXICAN GAZPACHO CHICKEN SALAD RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 13
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.
GAZPACHO PASTA SALAD
Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.
Provided by JEFFANDREW
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g
GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 661 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 35 grams
GAZPACHO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 13
Steps:
- Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
- Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
- In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.
GAZPACHO SALAD
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
GARDEN GAZPACHO SALAD
This is a yummy pasta salad that is perfect on hot summer days!
Provided by Michelle Bairos
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g
CHICKEN GAZPACHO SALAD
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package drain. Mix pasta and remaining ingredients. Serve immediately.1 Serving: Calories 350 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 40mg Sodium 510mg Carbohydrate 58g (Dietary Fiber 2g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA
Categories Blender Chicken Tomato Quick & Easy Backyard BBQ Cucumber Grill Grill/Barbecue Healthy Gourmet
Yield Serves 2
Number Of Ingredients 13
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.
TOMATO GAZPACHO WITH CHICKEN
This easy, fresh gazpacho is sure to come to the rescue during those hot summer nights when you don't even want to think about your stove.
Provided by Martha Stewart
Categories Soup Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In batches, in a blender, puree tomatoes, bread, and 4 tablespoons oil. Add cucumber, chile, garlic, and vinegar to taste; blend until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate at least 4 hours (or up to 2 days).
- Divide soup among four bowls, top with chicken, drizzle with remaining 1 tablespoon oil, and serve.
Nutrition Facts : Calories 384 g, Fat 21 g, Fiber 4 g, Protein 30 g, SaturatedFat 4 g
SUMMERTIME CHICKEN GAZPACHO
Here's a delicious gazpacho made with tomatoes, veggies and chicken served on dinner table with croutons - perfect for summer time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 125, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 5 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 680 mg
CHICKEN GAZPACHO SALAD
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package drain. Mix pasta and remaining ingredients. Serve immediately.1 Serving: Calories 350 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 40mg Sodium 510mg Carbohydrate 58g (Dietary Fiber 2g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN GAZPACHO SALAD
Delicious hot or chilled. Just cook the chicken and refrigerate it along with the vegetable mixture. Assemble the salad just before serving time.
Provided by carolinafan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, combine all ingredients except chicken and salad greens; mix well. Set aside.
- Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
- 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. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear; turning once.
- Cut chicken crosswise into 1/2-inch slices.
- Arrange greens on 4 individual salad plates. Stir vegetable mixture. Using slotted spoon, arrange vegetable mixture over greens. Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.
Nutrition Facts : Calories 266.1, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 257.7, Carbohydrate 10.6, Fiber 2.9, Sugar 4.7, Protein 29.8
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Reviews 9Category DinnerCuisine AmericanTotal Time 23 mins
- Brush chicken breasts lightly with olive oil, season with salt and pepper and grill until cooked through, 4-6 minutes per side. Cool and shred into bite-sized pieces.
- Make dressing by combining 3 tablespoons oilve oil with lime zest, lime juice, garlic, salt and pepper. Set aside.
- Combine chicken, vegetables and parsley in large bowl. Pour dressing over all and toss well. Serve either chilled or at room temperature.
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