Mexican Gazpacho Chicken Salad
Grated zest and juice of 1 lime
1 large garlic clove, minced
1 tablespoon extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon black pepper
2 pounds tomatoes, coarsely chopped
6 tomatillos, husked, rinsed, and chopped
1 large red bell pepper, cut into ½-inch dice
½ English (seedless) cucumber, cut into ½-inch dice
¼ red onion, sliced
1 jalapeño pepper, seeded and minced
3 cups sliced cooked skinless chicken breast
3 tablespoons chopped fresh cilantro
1 To make dressing, whisk together lime zest and juice, garlic, oil, salt, and black pepper in large bowl.
2 Add all remaining ingredients except chicken and cilantro to dressing; toss until mixed well. Divide vegetable mixture evenly among 6 plates or large shallow bowls. Top each serving with ½ cup of chicken; sprinkle with cilantro.
PER SERVING (1 salad): 286 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 529 mg Sod, 18 g Carb, 11 g Sugar, 6 g Fib, 36 g Prot, 62 mg Calc.
FYI The easiest way to husk a tomatillo is to hold it under cool running water while peeling off the husk. Be sure to rub the outside of the tomatillo until any residual stickiness is washed away.