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Chicken and Chickpea Salad


4 chicken breasts

2 tbsp olive oil

1 cup low-fat yoghurt

1 tbsp lemon juice

2 x 300 g can chickpeas, drained

1 punnet cherry tomatoes, halved

½ red onion, thinly sliced

2 tbsp olive oil

2 tbsp lemon juice

fresh mint leaves and flat leaf parsley, to serve

1 cup toasted pumpkin seeds


Preheat oven to 220C. Using 2 tbsp olive oil, brush chicken breasts and season to taste. Heat a Le Creuset Grill Over medium heat, place chicken on grill and sear from 2 minutes, turn over a cook for a further 2 minutes. Transfer to an ovenproof dish and bake for 8-10 minutes or until just cooked through.

Place salad ingredients (except pumpkin seeds) in a large bowl and toss together, season to taste with salt and freshly ground pepper.

Divide salad between four serving plates. Slice chicken breasts diagonally and place atop salad. Sprinkle each plate with toasted pumpkin seeds and serve with yoghurt dressing

Serves 4

Last modified on Tuesday, 11 October 2011 14:43

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