The flavors of a chilled gazpacho soup make a refreshing salad on a warm summer evening.
- Heat grill to medium-high heat. Rub chicken with seasoning. Place chicken on grill; cover. Cook for 20 to 30 minutes, turning once, until no longer pink near bone. Cook to internal temp of 165°F.
- Meanwhile, mix all salad ingredients except watercress in medium bowl. Serve salad on watercress with chicken.