Chicken Salad with Pickled Fennel, Watercress and Macadamia Nuts

INGREDIENTS

(6- to 8 ounce) boneless, skinless chicken breasts, boneless skinless

2 15 ounce cans

Chickpeas

1 tsp

Coriander, ground

Decrease coriander to

Fennel, bulb

Garlic clove

(3 inch) strip Orange, zest

10 oz

Watercress

1/2 tsp

Allspice, ground

1/8 tsp

Cayenne pepper

1/4 tsp

Fennel seeds

5 1/2 tsp

Increase sugar to

1/8 tsp

Mustard seeds

Omit turmeric

2 tsp

Paprika

1/8 tsp

Peppercorns, black

Salt

1/2 tsp

Sugar

1/2 tsp

Turmeric, ground

5 tbsp

Olive oil, extra-virgin

3/4 cup

Rice vinegar, seasoned

1/2 tsp

Cumin, ground

1/2 cup

Macadamia nuts or cashews, toasted and chopped

Omit allspice and cumin

1/4 cup

Water

Substitute 1 tablespoon smoked paprika for paprika, garlic powder for coriander, and onion powder for turmeric