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How to make Poached chicken, apricot and chickpea salad

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

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 (see note)
  • 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

  • Step 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.
  • Step 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.
  • Step 3 Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.