Grilled chicken salad with arugula and gazpacho dressing
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 437, total fat 15 G., saturated fats 2 G., proteins 35 G., carbohydrates 39 G., fiber 7 G., cholesterol 63 mg, sodium 661 mg, sugar - G.
Calories 437, total fat 15 G., saturated fats 2 G., proteins 35 G., carbohydrates 39 G., fiber 7 G., cholesterol 63 mg, sodium 661 mg, sugar - G.
This salad is made with grilled chicken breast and bread. It includes arugula, cherry tomatoes, and canned chickpeas. Served with gazpacho dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400-450 g chicken breast fillet
- Coarse salt and freshly ground pepper
- 4 slices of white bread
- 1 clove garlic, cut in half
- 2 tbsp. l. olive oil
- 1 tbsp. sherry vinegar or red wine vinegar
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1 cup fresh parsley leaves
- 1/3 cup sliced almonds, toasted
- 8 cups young arugula (about 230 g)
- 425g canned chickpeas, drained and rinsed under water
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Recipes with similar ingredients: chicken, white bread, garlic, sherry vinegar, wine vinegar, cucumbers, cherry tomatoes, parsley, almond, arugula, chickpeas
Cooking the dish according to the recipe:
- Heat a grill pan to medium heat and lightly brush with vegetable oil. Add the chicken breast and cook until golden brown, 3-5 minutes per side, then transfer to a serving platter. Add the bread and cook on both sides, 2-3 minutes per side. Transfer the bread to a serving platter and rub with garlic.
- Prepare gazpacho salad dressing: In a blender, combine olive oil, vinegar, 2 tablespoons of water, half the cucumbers, half the tomatoes, half the parsley, half the almonds, 1/2 teaspoon of salt, and pepper to taste. Turn on the blender and puree the vegetables until smooth.
- Slice the meat. Tear the bread finely. In a large salad bowl, combine the arugula, chickpeas, chicken, bread, remaining cucumber, tomatoes, parsley, and almonds. Add half the dressing, season with salt and pepper, and toss. Divide the grilled salad among plates and drizzle with the remaining dressing.
Categories:
recipe / Healthy eating / Healthy grilled dishes / Calorie content of prepared meals / Simple and quick recipes / Easy Chicken Recipes / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled vegetables and fruits / Salads / Warm salads / Vegetable salads / Leafy salads / Salads with meat / Salads with beans / Food Network - recipes / Spanish cuisine
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