Chicken & Curry Chickpea Salad

Getting the most out of a simple piece of chicken breast and a can of chickpeas is easy with the right balance of flavor, texture, and correct crisping method. Paired with crisp bites of celery in pools of bright vinaigrette, next to crunchy, salty peanuts makes this the perfect weeknight meal.


Serves: 2

Prep Time: 15 mins

Cook Time: 30 mins 


2 pounds skin on chicken breast

1 cup Bok choy, sliced thin

½ cup scallions, cut into thin coins

1 cup celery, sliced thinly on a bias

1 can chickpeas, drained

¼ cup peanuts

1 tablespoon curry powder

1 teaspoon ground coriander seed

¼ teaspoon chili flakes

¼ teaspoon cracked black pepper

1 tablespoon sherry or apple cider vinegar

olive oil

kosher salt

lime wedge


Special Equipment: 

12-inch skillet


Preheat oven to 400°F

Rub 1 teaspoon of salt evenly over skin side and flesh side of chicken breasts and let dry brine under sheets of paper towel for as little as 15 minutes or as long as 2 hours while you get the remainder of your ingredients.

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat and pat chicken skin dry with a paper towel. Add chicken to skillet and brown on skin side for about 6 to 7 minutes. Remove from heat.

Remove chicken from the skillet and add chickpeas, curry powder, coriander, chili flakes, salt and pepper, in the skillet, mix thoroughly until chickpeas are evenly coated. Smash chickpeas until flattened but not mushy or pasty. Toss in peanuts and spread evenly along the bottom of the skillet.

Create a empty space in the center of your skillet to fit your chicken breasts and then place chicken breast on top of spread out chickpeas and put into oven for about 13 to 15 minutes (or until chickpeas are slightly crunchy and golden)

Recipe development: DeVonn Francis & Chris Liu
Photo: Tanner Hoffarth
Words: DeVonn Francis & Chris Liu