Poached chicken, apricot and chickpea salad

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

Recipe «Poached chicken, apricot and chickpea salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.