Ingredients

1 romaine lettuce heart (6 ounces), cut into 1-inch pieces

2 ounces (2 cups) watercress or Arugula

1 tablespoon minced fresh parsley

1 small shallot, sliced thin

2 cups cooked chicken

½ cup canned chickpeas, rinsed

¼ cup dried apricots, chopped coarse

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

½ teaspoon garam masala

¼ teaspoon ground coriander 2 tablespoons lemon juice

1 teaspoon honey

¼ teaspoon table salt

¼ teaspoon pepper

Instructions