Grilled Chicken Salad With Gazpacho Dressing

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
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
Directions

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.

Photograph by Antonis Achilleos

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    This recipe is featured in:

    5 Weeknight Summer Dinners