Grilled Chicken Salad With Gazpacho Dressing

By HeatherS

Ingredients

• Cooking spray, for the pan
• 1 pound chicken cutlets
• Kosher salt and freshly ground pepper
• 4 slices crusty bread
• 1 clove garlic, halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 seedless cucumber, diced
• 1 cup cherry tomatoes, quartered
• 1 cup fresh parsley
• 1/3 cup sliced almonds, toasted
• 8 cups baby arugula (about 8 ounces)
• 1 15-ounce can chickpeas, drained and rinsed

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.

Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.

Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.

Per serving: Calories 437; Fat 15 g (Saturated 2 g); Cholesterol 63 mg; Sodium 661 mg; Carbohydrate 39 g; Fiber 7 g; Protein 35 g