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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
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
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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