Bring the flavours of the Middle East to your table with this simple but delicious chicken salad.
- 4 chicken breast fillets
- 400g green beans
- 2 x 400g cans chickpeas, rinsed and drained
- 1/2 cup fresh coriander
- 2 tablespoons olive oil
- 16 dried apricots
- 4 tablespoons toasted almonds
- 2 tablespoons honey
- 2 teaspoons ground cinnamon
- 2 teaspoons harissa
- 2 teaspoons ground cumin
- 4 tablespoons Greek yoghurt
- 2 teaspoons paprika
Soak the apricots in boiling water for 30 minutes. Drain and chop into small pieces.
Trim the beans, blanch in boiling water and refresh under cold water.
In a pan, place the chicken breasts with enough water to completely cover. Bring to the boil then remove from the stove. Cover the pan and let the chicken stand in the water for 30 minutes. Remove from the water and shred the chicken.
Mix together the beans, chickpeas, coriander and olive oil. Season with salt and pepper.
Sprinkle the chicken, apricots and almonds over the salad.
Stir the honey, cinnamon, harissa and cumin through the yoghurt and serve over the top of the salad, sprinkled with the paprika.