Grilled Chicken Salad With Gazpacho Dressing

Name: Grilled Chicken Salad With Gazpacho Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters sliced almonds, toasted; 227 grams cups baby arugula (about; 425 grams chickpeas, drained and rinsed; 237 milliliters cherry tomatoes, quartered; 454 grams chicken cutlets; 4 slices crusty bread; 1 seedless cucumber, diced; 237 milliliters fresh parsley; 1 clove garlic, halved; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 Tbsp sherry vinegar or red wine vinegar

Grilled Chicken Salad With Gazpacho Dressing might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 42g of protein, 20g of fat, and a total of 571 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up cucumber, baby arugula, chicken cutlets, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat a grill pan over medium heat and lightly coat with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill Pan

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.

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Salt And Pepper

Whole Chicken

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Grill

Add the bread to the pan and grill until toasted, 2 to 3 minutes per side.

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Bread

Equipment you will use

Grill

Frying Pan

Transfer to a plate and rub with the garlic.

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Garlic

Dry Seasoning Rub

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.

Ingredients you will need

Olive Oil