This fiber and protein packed salad is filling and absolutely fabulous for summer! A perfect lunch or dinner any day of the week! Enjoy!
Olive oil spray
1 pound chicken breast
1 tsp Sea salt & Fresh pepper
4 slices crusty bread
2 clove garlic, halved
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar or red wine vinegar
1 cup cherry tomatoes, quartered
1/2 cucumber, diced
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups (8 oz.) baby arugula
1 15-ounce can chickpeas, drained and rinsed
Lightly coat skillet with olive oil spray. Sprinkle chicken breast with 1/4 teaspoon each salt and pepper. Grill until browned and cooked through, 3 to 5 minutes each side, transfer to a plate. Add the bread to the skillet and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.
Dressing: In a blender, puree the olive oil, vinegar, 2 tbsp water, half each of the tomatoes, cucmber, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.
Slice the chicken into strips. Tear the bread into bite-size pieces. Add the arugula, chickpeas, bread, chicken and the remaining cucumber, tomatoes, parsley and almonds in a large bowl and toss. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.
Fat 15 g
Saturated 2 g
Cholesterol 63 mg
Sodium 661 mg
Carbohydrate 39 g
Fiber 7 g
Protein 35 g
Photograph by Antonis Achilleos