Instructions: Prepare grill.

Make dressing: 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.

Make salad: 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.

Serves 4 as a main course.

"Epicurious "

NOTES : Weve been extracting about 16 ounces of carrot juice per week and using it to flavors soups and sauces. So this grilled chicken salad with garbanzos and carrot-cumin dressing got my attention.

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