Pan-Seared Chicken Breasts with Chickpea Salad | America's Test Kitchen
Reserving a few tablespoons of the dressing for drizzling on the chicken before serving helps reinforce the smoky, tangy flavors of the chickpea salad.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1/4 cup lemon juice (2 lemons)
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper
- 2 (14-ounce) cans chickpeas , rinsed
- 1/2 red onion , sliced thin
- 1/4 cup torn fresh mint
- 4 (6-ounce) boneless, skinless chicken breasts , trimmed
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