Chicken & Chickpea Salad with Curry Yogurt Dressing

Ingredients

Contains: milk, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 chicken breasts
• 200ml 0% fat Greek yogurt
• 2 tsp mild curry powder
• juice ½ lemon
• small handful mint leaves, most chopped
• 400g can chickpeas, drained and rinsed
• 100g cherry tomatoes, quartered
• 1 small red onion, chopped
• 1 tbsp peanuts, crushed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breasts in a saucepan, cover with water, and bring to a gentle simmer over medium heat. Cook for 12 to 15 minutes until the thickest part reaches 165°F (74°C).

2. While the chicken cooks, stir the curry powder into the Greek yogurt in a bowl. Add the lemon juice and chopped mint leaves and mix well.

3. Drain the chicken and let it rest for 5 minutes. Slice or shred it into bite-sized pieces.

4. In a large bowl, combine the drained and rinsed chickpeas, quartered cherry tomatoes and chopped red onion. Toss gently.

5. Add the chicken to the bowl, spoon over the curry yogurt dressing, and toss until everything is coated.

6. Scatter the reserved whole mint leaves and crushed peanuts over the salad and serve.