Categories: Salad- with chicken

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts
• Salt and ground black pepper
• 3/4 cup olive oil, divided use
• 1 tsp. garam masala
• 1/2 tsp. ground coriander
• Pinch smoked paprika
• 1/4 cup lemon juice, divided use
• 1 Tbsp. honey
• 1 (14 oz.) can chickpeas, rinsed and well drained
• 1 shallot or 1/2 small sweet red onion, sliced thin
• 3/4 cup dried apricots, chopped
• 2 Tbsp. minced fresh parsley
• 12 oz. romaine lettuce, cut into bite-size pieces
• 4 oz. microgreens
• 1/2 cup whole almonds, toasted and chopped

Directions

1. Season chicken with salt and pepper.
2. Heat 1 Tbsp. of the il in a 12-inch skillet over medium-high heat until just smoking. Add chicken and brown well, 6 to 8 minutes, turn, add 1/2 cup water, cover. Reduce heat to medium-low and cook 5 to 7 minutes more, or until chicken reaches an internal temperature of 160 degrees. Transfer chicken to cutting board and let cool slightly, then slice 1/2 inch thick on the bias. Cool to room temperature, about 15 minutes.
3. While chicken cools, in a medium microwave-safe bowl, combine 1 Tbsp. of the olive oil, the garam masala, coriander and paprika and microwave until fragrant, about 30 seconds. Whisk in 3 Tbsp. lemon juice, honey, 1/4 tsp. salt and 1/4 tsp. pepper. Whisking constantly, drizzle in remaining oil.
4. In a large bowl, combine the cooled chicken, chickpeas, shallot, apricots, parsley and half of the dressing and toss to coat; cover. Whisk remaining tablespoon of lemon juice into the remaining dressing; cover.
5. Refrigerate chicken, dressing and lettuce, separately, until ready to serve, up to 2 days.
6. To serve: Remove chicken, dressing and lettuce from refrigerator and let sit at room temperature for 15 minutes. Whisk dressing to combine. Drizzle 2 Tbsp. of the dressing over the chicken mixture. Season with salt and pepper. Toss lettuce mixture with the remaining dressing.
7. Arrange lettuce and chicken on serving platter. Serve.

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