Pan-Seared Chicken Breasts with Chickpea Salad
Reserving a few tablespoons of the dressing for drizzling on the chicken before serving helps reinforce the smoky, tangy flavors of the chickpea salad.
Keywords
- Salads
- Weeknight
- Main Courses
- Chicken
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Carving board
- Serving platter
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Aluminum foil
- Stove
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
- 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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