Name: Chicken & chickpea salad with curry yogurt dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indian
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 chickpea drained and rinsed; 100g cherry tomato quartered; 1 small red onion chopped; 1 tbsp peanut crushed

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Chicken & chickpea salad with curry yogurt dressing

Chicken & chickpea salad with curry yogurt dressing

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.5 out of 5.4 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 chicken breasts
200ml 0% fat Greek yogurt
2 tsp mild curry powder
juice ½ lemon
small handful mint

leaves, most chopped
400g can chickpea

drained and rinsed
100g cherry tomato

quartered
1 small red onion

chopped
1 tbsp peanut

crushed

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Nutrition: per serving

kcal406

low
fat7g
saturates1g
carbs32g
sugars8g
fibre7g
protein50g
salt1.3g

low

Method

step 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.
step 2

In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
step 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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A star rating of 3.5 out of 5.4 ratings

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