Recipe Favourites Poultry Chicken & Chickpea Salad

Chicken & Chickpea Salad 

Ingredients

4 chicken breasts

2 tbsp olive oil

1 cup low fat yoghurt

1 tbsp lemon juice

Ingredients - Salad

2 x 300g 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

Method

Preheat oven to 220 º C. Preheat a *Le Creuset Giant Grill over medium heat.  Using 2 tbsp olive oil, brush either side of chicken breasts and season to taste. Place chicken on grill and sear for 2 minutes, turn over and continue to 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. Place yoghurt and lemon juice in a small bowl and whisk 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, a few mint and parsley seeds and serve with yoghurt dressing.

Serves 4

*Le Creuset Giant Grill available in Matt Black.  RRP $249.00