Grilled chicken salad with arugula and gazpacho dressing

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.