GRILLED CHICKEN AND CHICK-PEA SALAD WITH CARROT-CUMIN DRESSING

Grilled Chicken and Chick-Pea Salad with Carrot-Cumin Dressing image

Number Of Ingredients 11

2 cups fresh carrot juice*
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground cumin
2 hearts of romaine (about 1 pound total)
1 bunch spinach
1 pound carrots
1 1/4 pounds vine-ripened tomatoes (about 4 medium)
2 cups drained canned chick-peas (one 19-ounce can)
10 ounces skinless boneless chicken breast halves (about 2)
*available at natural foods stores, juice bars, and some specialty foods shops

Steps:

Prepare grill
In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool. In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.
Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots. Cut tomatoes into 1/4-inch dice. Rinse chick-peas and slip off skins. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
Pat chicken dry and season with salt and pepper. 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. In a large bowl toss chicken with vegetables.
Just before serving, toss salad with dressing.