Spiced chicken, chickpea and tomato salad

Cooking Salads Spiced chicken, chickpea and tomato salad

Roast chook is given an international twist in this crunchy, colourful salad thats so easy and quick to make.

Lables: Low carb Low kilojoule Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Sprinkle both sides of the chicken with the spice mix. Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook for 5-6 minutes each side or until the chicken is cooked through. Set aside for 10 minutes to rest.
  2. Meanwhile, combine the chickpeas, tomato, avocado, parsley, mint and chives in a large bowl. Whisk together the lemon juice and extra virgin olive oil in a small jug. Add to the chickpea mixture and toss to combine. Taste and season with salt and pepper.
  3. Thinly slice the chicken across the grain. Divide the salad among serving dishes. Top with the chicken to serve.

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3 single chicken breast fillets
1 1/2 tbsp McCormick Middle Eastern Spices
1 tbsp olive oil
1 x 400g can chickpeas, rinsed, drained
2 ripe tomatoes, coarsely chopped
1 avocado, halved, stone removed, peeled, coarsely chopped
1 cup firmly packed fresh continental parsley
1 cup firmly packed fresh mint leaves
1 bunch fresh chives, cut into 2cm lengths
60ml fresh lemon juice
60ml extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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