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Mexican Gazpacho Chicken Salad


Mexican chicken salad inspired by gazpacho soup that is fresh and healthful, including cucumbers, tomatoes, tomatillos, jalapeños and topped with fresh cilantro.

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Rate this recipe 4.5/5 (59 Votes)


  • 1 lime, grated zest and juiced
  • 1 large garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds tomatoes, coarsely chopped
  • 6 tomatillos, husked, rinsed, and chopped
  • 1 large red bell pepper, cut into 2/3-inch dice
  • 1/2 English (seedless) cucumber, cut into 1/2-inch dice
  • 1/4 red onion, sliced
  • 1 jalapeño pepper, seeded and minced
  • 3 cups cooked skinless chicken breast, sliced
  • 3 tablespoons chopped fresh cilantro


Servings 6
Preparation time 20mins
Cooking time 20mins


Step 1

To make dressing, whisk together lime zest and juice, garlic, oil, salt, and black pepper in large bowl.

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 1/2 cup chicken; sprinkle with cilantro.

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.

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