Gazpacho Chicken Salad

  • Yield: 4-6 servings 1x


  • 4 chicken breast halves
  • Olive oil, salt and pepper for grilling
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • I lime, zested and juiced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon fresh ground pepper
  • 2 pints cherry tomatoes or 6 regular tomatoes, cut into bite sized pieces
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1 jalapeno pepper, seeded and minced OR 1 teaspoon Tabasco sauce
  • 1/4 cup minced fresh parsley


  1. Brush chicken breasts lightly with olive oil, season with salt and pepper and grill until cooked through, 4-6 minutes per side. Cool and shred into bite-sized pieces.
  2. Make dressing by combining 3 tablespoons oilve oil with lime zest, lime juice, garlic, salt and pepper. Set aside.
  3. Combine chicken, vegetables and parsley in large bowl. Pour dressing over all and toss well. Serve either chilled or at room temperature.