Chickpea Salad with Broccoli & Golden Milk-Poached Chicken
Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes.Advertisement
Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer 1/4 cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining 1/2 teaspoon salt. Process the dressing until smooth.
Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing.
Tip: Learn more about why turmeric is so good for you.
To make ahead: Refrigerate chicken and dressing (Steps 1 & 2) separately for up to 2 days.
4 lean protein, 3 fat, 1 vegetable, 1/2 starch