Salad with Pan Seared Chicken, Peaches, and Spiced Chickpeas
The variety of textures and flavors makes this gorgeous summer salad especially satisfying. It is actually quite simple to put together, and requires just one pan, which you use to cook the peaches, chickpeas and chicken in stages. With nonstick this good, all you have to do is wipe it out lightly with a paper towel.
- Yield:
4- Servings
Ingredients
Dressing:
- 1 tablespoon raspberry red wine vinegar
- 2 teaspoons honey
- 1 teaspoon country style Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup olive oil
Peaches:
- 1 tablespoon olive oil
- 3 medium firm ripe peaches, pitted and cut into 8 wedges each
- Chickpeas:
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 (15.5 ounce) can chickpeas, drained and rinsed
Chicken:
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast halves, about 6 to 7 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 cups mixed baby romaine lettuce
- 1/3 cup crumbled feta cheese
Directions
1. Make the dressing: combine the vinegar, honey, mustard, salt, and pepper in a bowl. Slowly whisk in the oil until combined.
2. Sear the peaches: heat the oil in a large nonstick skillet over medium heat until very hot. Add the peaches and cook, turning once, until nicely browned, about 3 minutes per side. Transfer to a plate and reserve.
2. Make the chickpeas: combine the paprika, cumin, garlic powder, salt, and cayenne pepper in a medium bowl. Heat the oil in the skillet over medium heat: when it is hot, add the chickpeas and cook, shaking pan occasionally, until lightly browned, about 5 minutes. Transfer to the bowl with the spice mixture and toss until the chickpeas are well-coated.
4. Cook the chicken: Add the oil over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook 6 minutes without turning, until nicely browned on the underside. Flip the chicken over and continue cooking until the underside is well browned and an instant read thermometer inserted into the thickest part of the chicken register 160°F. Transfer to a cutting board and let rest 5 minutes. Slice the chicken across into 1/4-inch thick slices.
5. Toss the baby romaine lettuce and peaches in a bowl with 3/4 of the dressing. Arrange on a platter and garnish with the chick peas, feta cheese, and sliced chicken. Drizzle remaining dressing over the chicken slices and serve.