Chicken & chickpea salad with curry yogurt dressing

Chicken & chickpea salad with curry yogurt dressing

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A gently-spiced healthy salad, that's packed with iron and calcium and counts as two of your five-a-day

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
406
protein
50g
carbs
32g
fat
7g
saturates
1g
fibre
7g
sugar
8g
salt
1.3g

Ingredients

  • 2 chicken breasts
  • 200ml 0% fat Greek yogurt
  • 2 tsp mild curry powder
  • juice ½ lemon
  • small handful mint leaves, most chopped
  • 400g can chickpeas, drained and rinsed
  • 100g cherry tomatoes, quartered
  • 1 small red onion, chopped
  • 1 tbsp peanut, crushed

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Method

  1. Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.
  2. In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
  3. Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.

Recipe from Good Food magazine, August 2012

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Comments

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janegoodfood's picture

I used spring onion instead of red onion. Recipe was very disappointing. Visually unappealing once the tomato topping was eaten. The texture was very grainy and overall bland with the exception of the spice. I would make traditional Coronation chicken instead of this recipe. My Husband did not finish his portion due to the above comments. First disappointment with a recipe from Good Food (been a subscriber since 1999).

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