Chicken & chickpea salad with curry yogurt dressing

10-30 minutes 2 servings 30-60 minutes 600 kcal or less a week of healthy suppers calcium fibre five a day folate good for you iron low calorie mains pulses quick vitamin c

N/A

Source

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 chickpea , drained and rinsed

100g cherry tomato , quartered

1 small red onion , chopped

1 tbsp peanut , crushed

Method

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.