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

• 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

1. Prepare grill
2. In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool.
3. In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper.
4. Dressing may be made 1 day ahead and chilled, covered.
5. Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots.
6. Cut tomatoes into 1/4-inch dice.
7. Rinse chick-peas and slip off skins.
8. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
9. Pat chicken dry and season with salt and pepper.
10. Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side, or until cooked through.
11. (Alternatively, grill chicken in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)
12. Let chicken stand 2 minutes and slice.
13. In a large bowl toss chicken with vegetables.
14. Just before serving, toss salad with dressing.

carrot juice, lemon juice, extravirgin olive oil, ground cumin, hearts of romaine, spinach, carrots, tomatoes, chickpeas, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-chick-pea-salad-with-carrot-cumin-dressing-15500 (may not work)