Ah chicken! I don't know about you but we never get tired of it, no doubt because there's an unlimited number of ways it can be prepared. That goes for chicken salad too and this recipe from Food Network Magazine is a great example.
Incredibly calorically responsible, the dressing is made from some of the vegetables that go into the salad including English cucumber and tomatoes. Rather brilliant, isn't it? It reeks of summer time, when ingredients are at their best fresh from the fields.
Of course I made changes and left out the bread because we're trying to limit our carbs somewhat. I also added more garlic, chopped red onion and red pepper flakes for a little zing. I left out the arugula too because I already had a container of spring mix in the refrigerator that I wanted to use, so I merely plated the salad on the lettuce instead of mixing it all in. As for the chicken, I figured it needed some spicing up as well, but I've said it before so I'll say it again - recipes are only guidelines, so make changes to suit your personal taste or pantry shelves and knock yourself out. Go for the gusto!
So what did we think of the salad? Well, it's good enough and it certainly was a way to get Big Guy to eat chickPEAS aka garbanzo beans, but I don't think I'll make it again. Quite honestly I thought the flavors were kinda subtle even with the red pepper flakes and extra garlic (and pepperocini garnish). It's almost like there was something missing. Possibly adding some diced up bell peppers, fresh basil and a couple of kalamata olives might do the trick and take it to a higher level. What do you think?
Chicken Gazpacho Salad (from JBug’s Kitchen adapted from Food Network Magazine via foodnetwork.com)
1 pound chicken tenders
Garlic powder, salt, pepper
Red Pepper Flakes
2 cloves garlic
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 English cucumber, diced with seeds removed
1 cup cherry tomatoes, quartered
1 cup fresh parsley, divided
1/3 cup toasted almonds
1/3 cup chopped red onion
1 – 15 ounce can chickpeas, drained and rinsed
Assorted mixed greens
Rinse and dry chicken tenders. Season with garlic powder, salt and pepper and grill until cooked through – approximately 4 minutes a side. Sprinkle with red pepper flakes as soon as tenders come off the grill. Set aside.
In a food processor combine garlic, olive oil, red wine vinegar, half the cucumber, half the cherry tomatoes and half the parsley along with the almonds. Process until smooth. Season well with salt and pepper.
In a large salad bowl, combine chopped onion along with remaining cucumber, tomatoes, and parsley. Add drained chick peas and toss to combine. Season lightly with salt and pepper. Cut chicken pieces into bite sized chunks and add to salad along with ingredients from food processor. Toss well to combine. Serve over mixed greens. Makes 4 to 6 servings.
A year ago - Show off Tortellini Salad
Three year's ago - Chicken Thighs with Creole Mustard Orange Sauce and Moroccan Couscous