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Chicken & chickpea salad with curry yogurt dressing

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 406
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 8
  • Protein 50
  • Fat 7
  • Fibre 7
  • Salt 1.3

Nutrition per serving

  • Calories 406
  • Carbohydrates 32
  • Saturated Fat 1
  • Sugar 8
  • Protein 50
  • Fat 7
  • Fibre 7
  • Salt 1.3

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 chickpeas, drained and rinsed
  • 100g cherry tomatoes, 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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