Ingredients

The following ingredients have 4 Servings
  • 2 cups almond milk
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp minced garlic
  • 1 1/2 tsp salt
  • 1 lb chicken breast (boneless, skinless)
  • 15 oz chickpeas (drained)
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 3 oz spinach and arugula
  • 2 cups broccoli (cut into bite-sized pieces)
  • 1 tbsp cilantro

Instruction

  • Whisk the milk, curry powder, turmeric, garlic, and 1 tsp salt in a large saucepan over medium heat until it begins to simmer, stirring occasionally
  • Add the chicken and chickpeas
  • Cook, covered, turning occasionally, until the chicken is cooked through to an internal temperature of 165F, about 20 minutes
  • Transfer the chicken and chickpeas to a plate then pour the packing liquid through a mesh strainer into a mixing bowl
  • Transfer 1/2 cup of the liquid to a mini food processor or blender (such as the Magic Bullet blender)
  • Add the olive oil, red wine vinegar, and remaining 1/2 tsp salt and process until smooth
  • Shred the chicken and add the chicken, chickpeas, spinach and arugula, broccoli, and cilantro to a large bowl
  • Drizzle with the dressing and serve immediately