Grilled Chicken Salad With Gazpacho Dressing (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
4. Photograph by Antonis Achilleos
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