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Grilled Chicken And Chickpea Salad With Carrot Cumin Dressing

A home-style Grilled Chicken And Chickpea Salad With Carrot Cumin Dressing made with Fresh Carrot Juice, Fresh Lemon Juice, Extra Virgin Olive Oil, Ground Cumin For Salad, and Romaine Lettuce Leaves. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1 lb
• 1/2 lb
• 1 lb
• 1 1/4 lb
• 2 cup
• 10 oz
• Prepare Grill

Method (preview)

1. 1

   Make dressing: In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool.

2. 2

   In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper.

3. 3

   Dressing may be made 1 day ahead and chilled, covered.

4. 4

   Make salad: Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots.

5. 5

   Cut tomatoes into 1/4-inch dice.

6. 6

   Rinse chick-peas and slip off skins.

7. 7

   Pat chicken dry and season with salt and pepper.

8. 8

   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.

9. 9

   In a large bowl toss chicken with vegetables.

10. 10

    Just before serving, toss salad with dressing.

11. 11

    Calories: 392; 8g fat (17% cff); 12g fiber.