Chicken Gazpacho Salad

Delicious hot or chilled. Just cook the chicken and refrigerate it along with the vegetable mixture. Assemble the salad just before serving time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons lemon juice
• 3  tablespoons olive oil
• 1 1⁄2 teaspoons  chopped fresh basil or 1⁄2 teaspoon dried basil leaves
• 1⁄4 teaspoon salt
• 3 -4  drops  hot pepper sauce
• 1  garlic clove, minced
• 3  green onions, sliced
• 2  medium tomatoes, seeded, chopped
• 1  small cucumber, halved lengthwise, thinly sliced
• 1  medium green bell pepper, chopped
• 4  boneless skinless chicken breast halves (about 1 lb.)
• 4  cups  torn  salad greens

Directions

1. In medium bowl, combine all ingredients except chicken and salad greens; mix well. Set aside.
2. Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
3. When ready to barbecue, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear; turning once.
4. Cut chicken crosswise into 1/2-inch slices.
5. Arrange greens on 4 individual salad plates. Stir vegetable mixture. Using slotted spoon, arrange vegetable mixture over greens. Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.