Grilled Chicken Salad With Gazpacho Dressing Recipe

Name: Grilled Chicken Salad With Gazpacho Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate.
4
Add the bread to the pan and grill until toasted, 2 to 3 minutes per side.
5
Transfer to a plate and rub with the garlic.
6
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.
7
Cut the chicken into strips.
8
Tear the bread into bite-size pieces.
9
Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl.
10
Add half of the dressing, season with salt and pepper and toss.
11
Divide among shallow bowls.
12
Drizzle with the remaining dressing.
13
Photograph by Antonis Achilleos

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Cooking spray, for the pan, 1 pound chicken cutlets, Kosher salt and freshly ground pepper, 4 slices crusty bread, and more.

Yes, Grilled Chicken Salad With Gazpacho Dressing falls under the Soups & Stews 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.

That's it — enjoy your meal!

Grilled Chicken Salad With Gazpacho Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions