Now, when we really get into those lazy, hazy days of July and August, the supporting cast for this recipe will look like this…
…but while we are still in the merry month of May, you should stick with cherry tomatoes, which are sweet and perfect, and wait on the big tomatoes until you can get them right in season. I used both red and yellow cherry tomatoes, and they were just the right amount of festive.
Now open up that grill, brush a couple of chicken breasts with a little bit of olive oil, sprinkle on some salt and pepper, and grill ‘em up. Let them chill in your fridge until they are cold (and actually, room temperature works perfectly well too) and then tear them into bite sized pieces.
Now you’re going to chop up your veggies…the same tomato, cuke, red onion and pepper that you will find in gazpacho…and toss them in with the chicken. Now all that’s left to do is mix up a quick dressing of fresh lime juice, olive oil, garlic, salt and pepper, pour it over your chicken mixture, and give it all a good toss with a little fresh chopped parsley.
Welcome to summer.
Chipolte Chicken Salad, from Framed Cooks
Portuguese White Gazpacho, from Leite’s Culinaria
Clemson Gazpacho, from Framed Cooks