Ingredients1 romaine lettuce heart (6 ounces), cut into 1-inch pieces2 ounces (2 cups) watercress or Arugula1 tablespoon minced fresh parsley1 small shallot, sliced thin2 cups cooked chicken½ cup canned chickpeas, rinsed¼ cup dried apricots, chopped coarse3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided½ teaspoon garam masala¼ teaspoon ground coriander 2 tablespoons lemon juice1 teaspoon…

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