Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing Recipe
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Directions:
- Prepare grill
- Make dressing: In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool. In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.
- Make salad: Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots. Cut tomatoes into 1/4-inch dice. Rinse chick-peas and slip off skins. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Pat chicken dry and season with salt and pepper. Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side, or until cooked through. (Alternatively, grill chicken in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let chicken stand 2 minutes and slice. In a large bowl toss chicken with vegetables.
- Just before serving, toss salad with dressing.
- Each serving about 363 calories and 7 grams fat. Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1645.19 Kcal (6888 kJ) | ||
| Calories from fat | 301.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.46g | 51% | |
|---|---|---|---|
| Cholesterol | 167.27mg | 56% | |
| Sodium | 1870.04mg | 78% | |
| Potassium | 5614mg | 119% | |
| Total Carbs | 230.01g | 77% | |
| Sugars | 82.81g | 331% | |
| Dietary Fiber | 53.67g | 215% | |
| Protein | 115.32g | 231% | |
| Vitamin C | 301.9mg | 503% | |
| Vitamin A | 9.3mg | 309% | |
| Iron | 1201.6mg | 6676% | |
| Calcium | 943.5mg | 94% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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