Grilled Chicken Salad With Gazpacho Dressing

Grilled Chicken Salad With Gazpacho Dressing

Photo by Heather S.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    seedless cucumber, diced

  • 1

    cup cherry tomatoes, quartered

  • 1

    cup fresh parsley

  • cup sliced almonds, toasted

  • 8

    cups baby arugula (about 8 ounces)

  • 1

    15-ounce can chickpeas, drained and rinsed


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


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