Ingredients: |
Ingredients: 1.5 lbs boneless, skinless Chicken breasts, trimmed
Salt and pepper
3/4 C EVOO
1 tsp Garam Masala
1/2 tsp ground Coriander
Pinch Smoked Paprika
1/4 C fresh Lemon Juice (2 lemons).
1 TBS Honey
1 - 15 oz can Chickpeas, rinsed
3/4 C dried Apricots, chopped coarse
1 Shallot, sliced thin
2 TBS minced Fresh Parsley
2 Romaine Lettuce Hearts, cut into 1-inch pieces
4 oz (4 cups) Watercress
1/2 C whole Almonds, toasted and chopped coarse
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Directions: |
Directions:1. Pat chicken dry with paper towels and season well with salt and pepper.
2. Heat 1 TBS oil in 12-inch skillet over medium-high heat until just smoking.
3. Brown chicken well on 1st side, 6-8 mins.
4. Flip chicken, add 1/2 C water, and cover.
5. Reduce heat to medium-low and cook until chicken registers 160F, 5 - 7 mins.
6. Transfer chicken to cutting board, let cool slightly, then slice 1/2 inch on bias.
7. Let cool to room temp, about 15 mins.
8. Meanwhile, microwave 1 TBS oil, Garam Masala, Coriander and Paprika in medium bowl until oil is hot and fragrant, about 30-seconds.
9. Whisk 3 TBS Lemon juice, Honey, 1/4 tsp salt, and 1/4 tsp pepper into spice mixture.
10. Whisking constantly, drizzle in remaining oil.
11. In large bowl, combine cooled chicken, Chickpeas, Apricots, Shallot, Parsley, and half of dressing and toss to coat.
12. Let mixture sit for 15 - 30 mins.
13. Whisk remaining 1 TBS Lemon juice into dressing.
14. Toss Romaine, Watercress, and Almonds together in serving bowl, drizzle remaining dressing over top, and toss to combine.
15. Season with Salt and Pepper to taste.
16. Top with chicken mixture and serve. |
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