Chopped Gazpacho Chicken Salad
PREP TIME: 1hr 0min COOK TIME: 5min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||8%|
|Total Carbs 9g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
In a bowl combine diced cucumber, tomatoes, peppers and scallions. Add vinaigrette and toss to coat. Let salad stand 15 minutes, tossing occasionally.
Divide the shredded lettuce among 4 chilled plates. Top each with 3/4 cup of the diced cucumber mixture and 1/2 cup of chicken strips. Top with cracked black pepper and serve.
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