Chicken & chickpea salad with curry yogurt dressing

Chicken & chickpea salad with curry yogurt dressing

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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: per serving

  • kcal406
  • fat7g
  • saturates1g
  • carbs32g
  • sugars8g
  • fibre7g
  • protein50g
  • salt1.3g
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Ingredients

  • 2 chicken breast
  • 200ml 0% fat Greek yogurt
  • 2 tsp mild curry powder
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful mint leaves, most chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 400g can chickpea, drained and rinsed
  • 100g cherry tomato, quartered
  • 1 small red onion, chopped
  • 1 tbsp peanut, crushed

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.

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Comments (2)

dakota78's picture
3.75

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).

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