Moroccan Chicken Salad Bowl

Step 1

Our Cold-Start Pan-Seared Chicken Breasts for Two adds a nice textural contrast, but you could use any cooked chicken here.

Step 2

Microwave 1 teaspoon extra-virgin olive oil , ½ teaspoon garam masala , and ¼ teaspoon ground coriander in medium bowl until fragrant, about 30 seconds. Whisk 2 tablespoons lemon juice , 1 teaspoon honey , ¼ teaspoon table salt , and ¼ teaspoon pepper into spice mixture until combined. While whisking constantly, drizzle in remaining 3 tablespoons oil until combined.

Step 3

Toss 1 roughly chopped romaine lettuce heart , 2 ounces watercress , 1 tablespoon minced fresh parsley , and 1 thinly sliced shallot with half of vinaigrette to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with 2 cups cooked chicken , ½ cup canned chickpeas , and ¼ cup coarsely chopped dried apricots . Drizzle with remaining vinaigrette. Serve.