Chicken & chickpea salad with curry yogurt dressing

Chicken & chickpea salad with curry yogurt dressing

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(3 ratings)


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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level



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

  • Healthy
Nutrition info

Nutrition per serving

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  • 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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  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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dakota78's picture
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Some changes I made to the recipe made it both more visually appealing and more flavorful. Instead of tomatoes, I used red bell peppers which are a great source of lycopene like tomatoes, and the taste adds flavor to and compliments the taste and visual appearance of the dish. I mixed them throughout, not just on top. In step 2, it isn't made clear what seasoning "some seasoning" is. I assume they mean salt. I didn't use much salt, just a dash. And I would wait to salt it to taste once you have mixed everything. Instead, I added sesame seeds, 1 tsp of powdered ginger (or you could grate fresh) and 1 tsp of red pepper flakes (to give it a little heat) all of which worked well with the curry. If you would also like a little more sweet in there (besides the ginger), add some raisins or top with some coconut flakes in addition to the mint leaves. With these additions, I will totally make it again!

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).