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Chopped Gazpacho Chicken Salad

Chopped Gazpacho Chicken Salad Recipe

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Prep/Cook Time: 5 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
1 cup diced seedless cucumber
1 cup diced tomatoes
1 cup red and/or yellow bell peppers
1/2 cup sliced scallions
1/3 cup prepared sun dried tomato vinaigrette
1 head (about 4 cups) of Romaine or Iceberg lettuce, shredded or thinly sliced (about 4 cups)
Cracked black pepper, optional


  1. In a bowl combine diced cucumber, tomatoes, peppers and scallions. Add vinaigrette and toss to coat. Let salad stand 15 minutes, tossing occasionally.
  2. Divide the shredded lettuce among 4 chilled plates. Top each with 3/4 cup of the diced cucumber mixture and ½ cup of chicken strips. Top with cracked black pepper and serve.

  • Serving Size 259g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 190

  • Total Fat 10g (15%)

  • Saturated Fat 1g (8%)

  • Trans Fat 0g

  • Cholesterol 55mg (18%)

  • Sodium 520mg (22%)

  • Total Carbohydrate 9g (3%)

  • Dietary Fiber 3g

  • Sugars 4g

  • Protein 16g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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