- 2 chicken breasts
- 200ml 0% fat Greek yogurt
- 2 tsp mild curry powder
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small handful mint leaves, most chopped
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
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.
In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
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.