Grilled Chicken Salad With Gazpacho Dressing
Ingredients
- Cooking spray, for the pan
- 1 pound chicken cutlets
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 cup fresh parsley
- 1/3 cup sliced almonds, toasted
- 8 cups baby arugula (about 8 ounces)
- 4 slices crusty bread
- 1 clove garlic, halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 seedless cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1 15-ounce can chickpeas, drained and rinsed
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