Chicken & chickpea salad with curry yogurt dressing

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• Janet

  28 August 2012

  Janet commented on this recipe

  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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• Folrigger

  13 September 2012

  Folrigger rated this recipe

  

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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 peanuts , crushed

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat, Super healthy

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 peanuts , crushed

PER SERVING

406 kcalories, protein 50.0g, carbohydrate 32.0g, fat 7.0 g, saturated fat 1.0g, fibre 7.0g, sugar 8.0g, salt 1.3 g

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