Chicken Salad With Apricots and Chickpeas
- Put the chicken breasts in a pan in just enough water to cover. Bring to a boil and then turn off the heat, cover and let set for half and hour. You will have perfectly poached chicken breasts.
- Steam the green beans til tender crisp. (5-8 minutes depending on the size of the beans.) Add to a bowl with the chickpeas, cilantro, olive oil and apricots.
- Dressing: Mix together the cinnamon, harissa, honey, cumin and yogurt.
- After the chicken is cooked, shred it, and add it to the bean mixture along with the dressing and almonds. Stir together. Sprinkle with the smoked paprika.