- 0:30 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Jill Dupleix’s salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.
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 1Place 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 2Toss 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 3Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.
- Diabetes friendly
- Heart friendly
- High protein
- Low carb
- Low cholesterol
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1519 kj
Energy
10.3g
Fat Total
1.2g
Saturated Fat
9g
Fibre
32.5g
Protein
59mg
Cholesterol
290mg
Sodium
13.8g
Carbs (sugar)
29.7g
Carbs (total)
All nutrition values are per serve
Notes
Harissa is a Tunisian chilli paste available from delis.
- Author: Jill Dupleix
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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