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September 30, 2016

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Chicken Gazpacho Salad

We are in the middle of the “dog days” of summer in Atlanta.  It’s still hot, maybe a bit less humid, and sunny, so lighter dinners still sound better than heavy ones.

Tonight’s fare was healthy and light – just what the doctor ordered!

Chicken Gazpacho Salad

(Adapted from the Food Network)


Cooking spray, for the pan
1 pound boneless chicken breasts
Kosher salt and freshly ground pepper
4 slices crusty bread
1 clove garlic, halved
2 TBSP extra-virgin olive oil
1 TBSP sherry vinegar or red wine vinegar
1/2 seedless cucumber, diced
1 cup cherry or grape tomatoes, quartered
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups baby arugula (about 8 ounces)
1 15 oz can chickpeas, drained and rinsed
Preheat a grill pan over medium heat and lightly coat with cooking spray. Drizzle a bit of olive oil and sprinkle the chicken with 1/4 teaspoon each salt and pepper.

img_5440 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.

img_5448Divide among shallow bowls. Drizzle with the remaining dressing.

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