Grilled Chicken Salad With Gazpacho Dressing

Ingredients

• 0.3 cup almonds toasted sliced
• 8 ounces baby arugula 
• 15 ounce chickpeas drained and rinsed canned
• 1 cup cherry tomatoes quartered
• 1 pound chicken cutlets 
• 4 slices top 
• 0.5  cucumber diced seedless
• 1 cup parsley fresh
• 1 clove garlic halved
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• frying pan
• blender
• grill
• grill pan

Directions

1. Preheat a grill pan over medium heat and lightly coat with cooking spray.
2. 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.
3. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side.
4. Transfer to a plate and rub with the garlic.
5. 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.
6. Cut the chicken into strips. Tear the bread into bite-size pieces.
7. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl.
8. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls.
9. Drizzle with the remaining dressing.
10. Photograph by Antonis Achilleos