Grilled Chicken Salad With Gazpacho Dressing
Use a grill pan or head outdoors to make juicy grilled chicken that's served over a refreshing summer salad of arugula and cherry tomatoes.
Dovetailing Tip: Cut up and use the extra chicken you grilled on day 2 for todays salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 tomato, quartered |
| 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.
Source: foodnetwork.com
