Mexican Gazpacho Chicken Salad Recipe 455 Recipes

GRILLED CHICKEN SALAD WITH GAZPACHO DRESSING

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.

ENSALADA DE POLLO RECIPE

Steps:

• Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
• In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
• In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
• Chill in the refrigerator for 1 - 2 hours before serving.

MEXICAN CHICKEN SALAD

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.

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

LIGHT AND FRESH MEXICAN GAZPACHO

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.

GAZPACHO SALAD

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.

MEXICAN GAZPACHO CHICKEN SALAD RECIPE - (4.5/5)

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.

MEXICAN CHICKEN SALAD

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!