Step 1 Place cracked wheat in a large heatproof bowl. Cover wheat with boiling water and set aside for 20 minutes, or until soft yet chewy.
Step 2 Meanwhile, spray a non-stick frying pan with cooking oil and set over medium heat. Cook chicken fillets for 5 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate and set aside to cool slightly; thinly slice horizontally.
Step 3 Bring a large saucepan of water to the boil. Cook beans and asparagus until bright green and tender yet crisp. Refresh vegetables under cold running water, then drain well.
Step 4 Whisk garam masala, honey, lemon juice and olive oil in a small bowl. Set dressing aside.
Step 5 Drain cracked wheat, squeezing out excess moisture and pressing with the back of a spoon. Place cracked wheat, beans, asparagus, almonds, currants, parsley, half of the preserved lemon and all of the dressing in a large bowl; toss salad lightly to combine.
Step 6 Divide salad between plates, top with chicken and remaining preserved lemon, and serve.