This salad is made from grilled chicken filet with bread. The composition of the salad includes arugula, cherry tomatoes and canned chickpeas Served with gazpacho salad dressing. value of one serving: (total 4) Calories 437, total fat one 5 g., saturated fats 2 g., proteins 35 g., carbohydrates 39 g., fiber 7 g., cholesterol 63 mg., sodium 661 mg., sugar – g. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400-450 gr. chicken breast fillet
- Coarse salt and freshly ground pepper
- 4 slices of white bread
- 1 clove of garlic, cut in half
- 2 tbsp. l olive oil
- 1 tbsp. l sherry vinegar or red wine vinegar
- 1/2 cucumber, diced
- 1 tbsp. cherry tomatoes, cut into four parts
- 1 tbsp. fresh parsley leaves
- 1/3 Art. chopped almonds, fry
- 8 tbsp. young arugula (approximately 230 gr.)
- 425 gr. canned chickpeas, drain and rinse under water
Recipes with similar ingredients: chicken, white bread, garlic, sherry vinegar, wine vinegar, cucumbers, cherry tomatoes, parsley, almonds, arugula, chickpeas
Recipe preparation:
- Preheat the grill pan to medium temperature, grease a little vegetable oil. Put the chicken and fry until golden color, 3-5 minutes each. on each side, shift to dish. Put bread in a pan and fry on both sides, 2-3 min from each side. Transfer bread to a dish and grate garlic.
- Prepare gazpacho salad dressing: mix in blender olive oil, vinegar, 2 tbsp. l water, half cucumbers, half a tomato, half a parsley, half an almond, 1/2 tsp. salt, and pepper to taste. Turn on a blender and chop the vegetables until homogeneous state.
- Slice the meat. Break the bread finely. Mix in large salad bowl arugula, chickpeas, chicken, bread, remaining cucumber, tomatoes, parsley and almonds. Add half salad dressing, season with salt and pepper, mix. Lay out grill salad by plates and sprinkle with the remaining dressing.
