Balsamic Grilled Chicken Caprese Salad
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1.5g||8%|
|Total Carbs 11g||4%|
|Dietary Fiber 3g||12%|
|Vitamin A 40%|
|Vitamin C 100%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cucumber, peeled, seeded and cut into chunks
3 large tomatoes, cut into chunks
1 red bell pepper, cut into chunks
1/2 red onion, cut into chunks
1/2 cupcilantro leaves
5 tbsp.olive oil
2 tbsp.red wine vinegar
1/4 tsp.black pepper
diced cucumbers, for garnish
diced onion, for garnish
quartered cherry tomatoes, for garnish
extra virgin olive oil, for garnish
sour cream, for garnish
In a blender or food processor, combine the cucumber, tomatoes, red bell pepper, onion, cilantro, 3 tablespoons of olive oil, red wine vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend or pulse until coarsely pureed, about 10 to 15 seconds. Chill until ready to serve.
Season the chicken breasts with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Heat the grill or grill pan to medium-high heat. Grill the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
Pour gazpacho into wide-mouth bowls and top with chopped grilled chicken. Garnish with desired garnishes and finish with a drizzle of extra virgin olive oil and a dollop of sour cream.
Quick and Easy Grilled Chicken GazpachoAdd Your Comment