Quick and Easy Grilled Chicken Gazpacho

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Serves 4 | Prep/Cook Time: 20 Min
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Calories
280
Protein
33g
Sodium
390mg
Sat.Fat
1.5g
Sugar
8g
INGREDIENTS
4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
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 cup cilantro leaves
5 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp salt
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
INSTRUCTIONS
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STEP 1: 
Blend
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.
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STEP 3: 
Grill
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.
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STEP 2: 
Season
Season the chicken breasts with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
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STEP 4: 
Serve
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.
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