Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing Recipe

Name: Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh carrot juice*; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons ground cumin; 2 hearts of romaine (about 1 pound total); 1 bunch spinach; 1 pound carrots; 1 1/4 pounds vine-ripened tomatoes (about 4 medium); 2 cups drained canned chick-peas (one 19-ounce can); 10 ounces skinless boneless chicken breast halves (about 2); *available at natural foods stores, juice bars, and some specialty foods shops

Servings: persons

2 cups fresh carrot juice*
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground cumin
2 hearts of romaine (about 1 pound total)
1 bunch spinach
1 pound carrots
1 1/4 pounds vine-ripened tomatoes (about 4 medium)
2 cups drained canned chick-peas (one 19-ounce can)
10 ounces skinless boneless chicken breast halves (about 2)
*available at natural foods stores, juice bars, and some specialty foods shops

1
Prepare grill
2
In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool.
3
In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper.
4
Dressing may be made 1 day ahead and chilled, covered.
5
Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots.
6
Cut tomatoes into 1/4-inch dice.
7
Rinse chick-peas and slip off skins.
8
Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
9
Pat chicken dry and season with salt and pepper.
10
Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side, or until cooked through.
11
(Alternatively, grill chicken in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)
12
Let chicken stand 2 minutes and slice.
13
In a large bowl toss chicken with vegetables.
14
Just before serving, toss salad with dressing.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh carrot juice*, 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons ground cumin, and more.

Yes, Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing

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