MEXICAN GAZPACHO
This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!
Provided by Sher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
- Combine cucumber and onion in a bowl. Set aside.
- Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
- Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g
MEXICAN CHICKEN SALAD
Mexican Chicken Salad is a quick and delicious main dish recipe made with corn, tomatoes, and black beans and served with tortilla chips and avocados.
Provided by Linda Larsen
Categories Entree Main Course Salad
Time 35m
Yield 8
Number Of Ingredients 22
Steps:
- For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
- If you are making the salad components ahead of time, refrigerate this dressing.
- Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
- Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
- Stir in the apple cider vinegar dressing.
- Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
- When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
- Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.
Nutrition Facts : Calories 669 kcal, Carbohydrate 57 g, Cholesterol 95 mg, Fiber 14 g, Protein 37 g, SaturatedFat 12 g, Sodium 998 mg, Sugar 15 g, Fat 36 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
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.
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
MEXICAN CHICKEN SALAD
Great, cool, summer recipe for dinner. The ingredients can be easily changed to meet one's individual tastes. Quick and easy as well. This recipe is from about.com, but originated from a the 92' Pillsbury Bake-off. Prep time includes 1 hour to chill. Enjoy!
Provided by lisar
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix dressing ingredients and set aside.
- Heat oil in skillet.
- Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
- Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
- Stir in dressing.
- Chill at least 1 hour.
- (can be prepared the day before).
- When ready to eat, combine chicken mixture with lettuce.
- Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
- Each diner garnishes his own salad as desired.
- *Rotissirie Chicken or left-over chicken works just great!
Nutrition Facts : Calories 700.6, Fat 41.6, SaturatedFat 16.7, Cholesterol 112.3, Sodium 393.2, Carbohydrate 47.8, Fiber 11.9, Sugar 11.3, Protein 39.6
LIGHT AND FRESH MEXICAN GAZPACHO
I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Provided by Kara Adkins
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 7h
Yield 10
Number Of Ingredients 16
Steps:
- Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g
GAZPACHO MACARONI SALAD
Although Gazpacho is traditionally an uncooked soup of pureed fresh vegetables, this recipe combines the chopped vegetables with pasta in the form of a salad. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
- Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.
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
MEXICAN CHICKEN SALAD WITH GUACAMOLE
I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.
Provided by Rick Bayless
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
- In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
- Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
- Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
- Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
- Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.
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
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