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.

Recipe «Spiced chicken, chickpea and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.