Spiced chicken, roasted carrot and chickpea salad

Recipes / Salads

For the perfect finish, drizzle this spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas.

Recipe «Spiced chicken, roasted carrot and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches Dutch carrots, ends trimmed, 1 tbsp olive oil, 1/3 cup pepitas, 2 tsp smoked paprika, 2 tsp ground cumin , 1/2 tsp ground turmeric, 2 Coles RSPCA Approved Chicken Breast Fillets, 1 cup mint leaves , 1/3 cup Greek-style yoghurt, 2 tsp tahini, 1 tbsp lemon juice, 400g can chickpeas, rinsed, drained, 1/2 cup coriander leaves.

Ingredients:

  • 2 bunches Dutch carrots, ends trimmed 
  • 1 tbsp olive oil 
  • 1/3 cup pepitas 
  • 2 tsp smoked paprika 
  • 2 tsp ground cumin 
  • 1/2 tsp ground turmeric 
  • 2 Coles RSPCA Approved Chicken Breast Fillets 
  • 1 cup mint leaves 
  • 1/3 cup Greek-style yoghurt 
  • 2 tsp tahini 
  • 1 tbsp lemon juice 
  • 400g can chickpeas, rinsed, drained 
  • 1/2 cup coriander leaves 

Instructions

  1. Preheat oven to 200C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 teaspoon of the oil. Season. Roast for 20 mins or until tender.
  2. Meanwhile, place the pepitas in a small bowl. Drizzle with 1 teaspoon of the remaining oil and sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.
  3. Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  4. Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.
  5. Combine the chicken, carrots, chickpeas, coriander and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.