GAZPACHO SALAD
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
- Sprinkle the salad with the chives, shallot and flaky sea salt.
GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING
"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.
Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING RECIPE - (4.7/5)
Provided by HeatherS
Number Of Ingredients 13
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
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.
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