Moroccan Summer Bowl
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