Chicken & chickpea salad with curry yogurt dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 chicken breasts
- 200ml 0% fat Greek yogurt
- 2 tsp mild curry powder
- juice ½ lemon
- small handful mintleaves, most chopped
- 400g can chickpeadrained and rinsed
- 100g cherry tomatoquartered
- 1 small red onionchopped
- 1 tbsp peanutcrushed
Nutrition: per serving
- kcal406low
- fat7g
- saturates1g
- carbs32g
- sugars8g
- fibre7g
- protein50g
- salt1.3glow
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.
