Chicken, Chickpea and Bean Salad
A fresh salad with chicken, chickpeas and beans.
- Prep time15 minutes
- 4 portions
Ingredients
- 4 chicken breast fillets 500 grams each
- 2 tsps cumin
- 1 red onion thinly sliced
- 1 1/2 cups reduced-salt chicken stock
- 40 grams Flora ProActiv buttery spread
- 400 grams canned chickpeas drained rinsed
- 1 telegraph cucumber chopped
- 1 red capsicum chopped
- 1/2 cup flat-leaf parsley leaves
- 1 avocado sliced
- 2 small wholemeal pita pocket warmed
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat Flora pro-activ in a non-stick frying pan over a medium heat. Add chicken and cumin and cook for 3 minutes or until golden brown, turn and cook for a further 3-4 minutes or until cooked. Remove from the pan and cover loosely to rest.
- Add the onions to the pan and cook, stirring for 2-3 minutes. Add the stock, bring to the boil and cook until reduced by half. Return the chicken to the pan with any juices and heat.
- Make the salad by mixing the chickpeas, four bean mix, cucumber, capsicum and parsley in a mixing bowl. Stir in the parsley and avocado.
- Serve chicken and sauce over the salad with torn pita.
The Chickpea and Bean Salad makes a great filling for a pita pocket as a light lunch.