Chicken & chickpea salad with curry yogurt dressing

• chicken breasts↗2
• 0% fat Greek yogurt↗200ml ml
• mild curry powder↗2 tsp tsp
• juice ½ lemon
• small handful mint↗

  leaves, most chopped

• can chickpea↗400g g

  drained and rinsed

• cherry tomato↗100g g

  quartered

• small red onion↗1

  chopped

• peanut↗1 tbsp tbsp

  crushed

Step-by-step instructions

1. 1

   Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.

2. 2

   In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.

3. 3

   Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.