Gazpacho Chicken Salad

I actually made this over the weekend, but it has been a busy week and am just now getting around to posting about it! The night that I made this, we had had a really big lunch, so I was trying to think of something on the lighter side to fix for dinner. I was browsing through Punchfork when I came across this great recipe!

This was exactly what we were looking for! This had an excellent light feel and flavor to it, but the chicken added just enough substance to the meal. It was getting a little late in the evening when we started to fix dinner, so I decided to use a grill pan on the stove to cook the chicken instead of getting out the actual grill.

I decided to add some lettuce mix to everything to make it more of a salad. Everything mixed together tasted great and the dressing had a wonderful flavor to it! A very light, refreshing, summery meal! Enjoy!

Gazpacho Chicken Salad

Yield: 4-6 servings

4 chicken breast halves
Olive oil, salt and pepper for grilling
3 tablespoons olive oil
1 garlic clove, minced
1 lime, zested and juiced
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
2 pints cherry tomatoes or 6 regular tomatoes, cut into bite sized pieces
1 cucumber, diced
1/2 red onion, diced
1 jalapeno pepper, seeded and minced OR 1 teaspoon Tabasco sauce
1/4 cup minced fresh parsley

1. 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.
2. Make dressing by combining 3 tablespoons olive oil with lime zest, lime juice, garlic, salt and pepper. Set aside.
3. Combine chicken, vegetables and parsley in large bowl. Pour dressing over all and toss well. Serve either chilled or at room temperature.