Poached chicken, apricot and chickpea salad

Ingredients

  • 2 x 200g chicken breast fillets
  • 300g green beans, blanched, refreshed
  • 400g can chickpeas, rinsed, drained
  • 1/4 cup coriander sprigs
  • 1 tablespoon extra virgin olive oil
  • 8 dried apricots, soaked in boiling water for 30 minutes
  • 2 tablespoons raw almonds, toasted
  • 1 teaspoon harissa – Harissa is a Tunisian chilli paste available from delis
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 2 tablespoons low-fat thick Greek-style yoghurt
  • 1 teaspoon smoked paprika (pimenton)

Method


  • 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.

Nutrition Per Serve


+

Energy

1519 kj

Fat

(total)

10.3 g

Fat

(saturated)

1.2 g

Carbohydrate

(sugars)

13.8 g

Carbohydrate

(total)

29.7 g

Dietary

(fibre)

9 g

Protein

32.5 g

Cholesterol

59 mg

Sodium

290 mg