Chicken and Chickpea Salad with Mint and Yogurt-Lemon Dressing
A filling salad with grilled chicken breast, chickpeas and fresh mint, finished with a creamy yogurt and lemon dressing. Light, aromatic and full of vegetables.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Chicken breast fillet
- 0.5 can Chickpeas from a can, drained
- 1 pc Salad cucumber
- 250 g Cherry tomatoes
- 0.5 pc Red onion
- 80 g Arugula
- 0.5 pc Romaine lettuce
- 60 g Feta (light)
- 150 g Plain yogurt 1.5% fat
- 0.5 pc Organic lemon, juice
- 0.5 bunch Mint, fresh
- 1 tsp Olive oil
- 1 tsp Sweet paprika powder
- 1 pc Garlic clove
- Salt
- Pepper
Method
- Pat the chicken breast dry and season with salt, pepper and paprika powder.
- Heat the olive oil in a non-stick pan over medium heat and fry the chicken breast for about 5 to 6 minutes per side until golden brown and cooked through. Then remove, let it rest briefly and slice.
- For the dressing, mix the yogurt with the juice of half the lemon, the pressed garlic clove, salt and pepper. Finely chop the mint and stir it in.
- Slice the cucumber into rounds or half-moons, halve the cherry tomatoes and cut the red onion into fine rings.
- Tear the romaine lettuce into bite-sized pieces and toss with the arugula in a large bowl.
- Add the cucumber, tomatoes, onion and the drained chickpeas to the salad and crumble the feta coarsely over the top.
- Arrange the chicken slices on the salad, spoon the dressing over it and serve immediately.