Grilled Chicken Salad With Gazpacho Dressing

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Cooking spray, for the pan

1 pound chicken cutlets

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

1 cup fresh parsley

1/3 cup sliced almonds, toasted

8 cups baby arugula (about 8 ounces)

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 15-ounce can chickpeas, drained and rinsed


  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. 
  2. 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. 
  3. 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.