moroccan chicken salad

• total tid: total time 35 minutes

Ingredienser

1 (6-to 8-ounce) boneless, skinless chicken breast, trimmed

⅛ teaspoon plus ¼ teaspoon table salt, divided

⅛ teaspoon plus ¼ teaspoon pepper, divided

2 teaspoons plus

3 tablespoons oil, divided

2 tablespoons water

½ teaspoon garam masala

¼ teaspoon ground coriander

2 tablespoons lemon juice

1 teaspoon honey

1 romaine lettuce heart (6 ounces), chopped

2 ounces (2 cups) watercress

1 tablespoon minced fresh parsley

1 small shallot, sliced thin

½ cup canned chickpeas, rinsed

¼ cup dried apricots, chopped coarse

Vejledning

1 Place chicken on cutting board and cover with plastic wrap. Using meat pounder, gently pound chicken to even thickness. Pat chicken dry with paper towels and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Heat 1 teaspoon oil in 8- or 10-inch skillet over medium heat until just smoking. Brown chicken well on first

side, about 3 minutes.

2 Flip chicken, add water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees, about 3 minutes. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

3 Microwave 1 teaspoon oil, garam masala, and coriander in medium bowl until fragrant, about 30 seconds. Whisk lemon juice, honey, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into spice mixture until combined. While whisking constantly, drizzle in remaining 3 tablespoons oil until combined.

4 Toss romaine, watercress, parsley, and shallot with half of vinaigrette to coat, then season with salt and pepper to taste. Top with shredded chicken, chickpeas, and apricots and drizzle with remaining vinaigrette. Serve. (Salad and vinaigrette can be refrigerated separately for up to 2 days.)

Notater

kitchen improv

use what you've got You can substitute baby spinach or baby arugula for the watercress, or simply use all romaine lettuce; substitute dried figs or golden raisins for the dried apricots.

level up Add green olives and/or capers for a briny kick.

make it vegetarian Omit the chicken and double up on chickpeas.

FOR ONE make it easier Substitute shredded rotisserie chicken for the chicken breast. COOKING

why this recipe works Spice up your standard lunchtime chicken and green salad go-to with a warmly spiced dressing made by blooming garam masala and coriander in the microwave to intensity the flavors. Chickpeas lend heartiness, while dried apricots add sweetness to balance the dressing. Tossing half the dressing with our greens and drizzling the rest on just before serving ensures that the flavors are evenly distributed. You will need an 8- or 10-inch skillet with a tight-fitting lid for this recipe.