Chunky Chicken Gazpacho Salad - cooking recipe

Ingredients

1/4 c. V-8 juice
1/3 c. bottled lo-fat Italian salad dressing
2 cooked whole chicken breasts, cut in 1-inch pieces
2 to 3 large, ripe tomatoes
1 large cucumber
1 large yellow bell pepper
1/4 c. sliced scallions
6 leaves romaine lettuce

Preparation

Mix the V-8 juice and Italian dressing together; set aside. Cut tomatoes into 1-inch pieces, enough to make 3 cups.
Cut cucumber into 1-inch pieces to make 1 3/4 cups.
Cut bell pepper into 1-inch pieces to make 1 1/2 cups.
In a large bowl, combine cut up chicken and vegetables.
Add salad dressing.
Toss well to coat chicken and vegetables.
Arrange lettuce leaves on a large serving platter.
Place salad on top.
Serve.
Serves 4.