Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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) |
Directions:
1. Prepare grill
2. 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.
3. 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.
4. 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.
5. Just before serving, toss salad with dressing.
6. Each serving about 363 calories and 7 grams fat. Nutritional analysis provided by Gourmet
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