24 April, 2017
Chicken Salad With Chickpeas
This one is delicious and healthy.
I made it quite a while ago and found it again while digging through my file.
Chicken Salad With Chickpeas
You will Need:
200 ml of fat-free greek yogurt
2 chicken breasts
400g can of chickpeas (drain and rinse)
100g cherry tomatoes, quartered (can also use regular tomatoes)
1 small red onion chopped (again a normal onion also works)
2 tsp of mild curry powder
1 tbsp of peanuts crushed
Juice of 1/2 a lemon
optional – a small handful of mint leaves chopped
Method:
Bring a pan of water to the boil. Add the chicken breasts and some salt, then cover with a lid.
(I normally use leftover cooked chicken)
Turn off the heat and leave for 15 minutes until cooked through.
Drain and shred the chicken.
Mix the yogurt, curry powder, lemon juice, 1/2 of the chopped mint and some seasoning.
Toss the chicken and chickpeas with half the dressing and season.
Arrange on 2 plates and scatter the tomatoes, onion, remaining mint, and peanuts over the chicken.
Drizzle any leftover dressing over the top.
Need some more variations of Chicken Salad With Chickpeas?
If you don’t like the yogurt and peanuts, try combining chicken, tomatoes, chickpeas, parsley and some feta in a large bowl. Season with black pepper. Toss gently to combine.
For the dressing mix some oil, 2 tbsps of lemon juice, salt and pepper in a small bowl and whisk well. Toss into your salad.
For extra variations try adding the following:
- Radishes sliced thinly
- Spinach leaves chopped finely
- Sliced carrots
- Sliced Cucumber
- Sliced Almonds instead of peanuts
For more salad tips and tricks, click here.