Warm Garam Masala Chicken Salad With Naan Croutons

1. 1

   To make the lemony vinaigrette: In a small bowl, whisk the lemon juice with a few pinches of salt and pepper. While whisking, drizzle in the olive oil and keep whisking until emulsified. Adjust the seasoning and acidity to taste. (Alternatively, put all the ingredients in a small jar, put the lid on, and shake until emulsified.)

2. 2

   In a large, nonstick skillet over medium heat, add 2 tablespoons vinaigrette and 1/2 teaspoon garam masala, stirring to dissolve. Add the torn naan, stirring to evenly coat with the vinaigrette and garam masala, and cook for 3 to 5 minutes, or until crisp. Transfer croutons to a plate and wipe out (or rinse) the skillet.

3. 3

   Return the skillet to medium heat and add 3 tablespoons vinaigrette and the remaining 2 teaspoons garam masala, stirring to dissolve. Add the chicken, chickpeas, and cilantro (or parsley) to the pan. Cook for about 3 to 5 minutes, stirring often, or until the chicken and chickpeas are warmed through; turn down the heat if the garam masala starts to burn. Taste and add salt and more garam masala, if desired. Remove skillet from heat. Let cool for a few minutes, then toss in the grapes, spinach, and a little more vinaigrette, if desired.

* Per serving · 4 servings · Values may vary.