- 1½ lbs. boneless skinless chicken breasts
- Salt and pepper
- ½-¾ cup extra virgin olive oil, divided
- ½ cup water
- 1 tsp. garam masala
- ½ tsp. ground coriander
- Pinch smoked paprika
- ¼ cup freshly squeezed lemon juice, divided
- 1 tbsp. honey
- 1½ cups (1 15 oz. can) cooked chickpeas, rinsed
- 1 shallot, sliced thin
- ¾ cup dried apricots, coarsely chopped
- 2 tbsp. minced fresh parsley
- 2 hearts of romaine lettuce, chopped into 1-inch pieces
- 4 oz. watercress
- ½ cup whole toasted almonds, coarsely chopped
step 1: Show Images
Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp. of the olive oil until shimmering. Add the chicken to the pan and brown on the first side, about 6 minutes. Flip to the opposite side, add the water to the pan, and cover. Reduce the heat to medium-low and continue to simmer until the chicken is cooked through and registers 160˚ F on an instant-read thermometer. Remove the chicken to a cutting board and let cool slightly. Slice into ½-inch thick slices on a bias. Let cool to room temperature.
step 2: Show Images
Meanwhile, combine 1 tablespoon of the olive oil with the garam masala, coriander and paprika in a liquid measuring cup. Microwave for about 30 seconds until hot and fragrant. Whisk in 3 tablespoons of the lemon juice, the honey, ¼ teaspoon of salt and ¼ teaspoon of pepper. Whisking constantly, add in the remaining oil.
step 3: Show Images
In a large bowl, combine cooled chicken, chickpeas, shallot, apricots, parsley and half of the dressing. Toss well to coat. Add the remaining 1 tablespoon of lemon juice into the dressing and whisk well. In a separate bowl, combine the romaine, watercress, and almonds and toss to mix well. (At this point, the components can be covered and refrigerated for up to 2 days.)
step 4: Show Images
When ready to serve, drizzle some of the dressing over the greens and toss to coat. Serve the chicken mixture over a bed of the greens, adding more dressing if necessary.