Poached chicken, apricot and chickpea salad

Cooking Meat Poached chicken, apricot and chickpea salad

Jill Dupleixs salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.

Lables: Diabetes friendly Heart friendly High protein Low carb Low cholesterol Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Place chicken in a pan and add enough water to cover. Bring the to boil over medium-high heat, then cover and remove from heat. Stand for 30 minutes or until cooked through. Drain, then shred chicken into bite-sized pieces.
  2. Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates. Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
  3. Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.

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2 x 200g chicken breast fillets
300g green beans, blanched, refreshed
400g can chickpeas, rinsed, drained
1/4 cup coriander sprigs
1 tbsp extra virgin olive oil
8 dried apricots, soaked in boiling water for 30 minutes
2 tbsp raw almonds, toasted
1 tsp harissa
1 tbsp honey
1 tsp ground cinnamon
1 tsp ground cumin
2 tbsp low-fat thick Greek-style yoghurt
1 tsp smoked paprika

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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