Chicken, Apricot and Chickpea Salad

One of my new years resolutions is to make out least one dish out of every recipe magazine that I buy as soon as I get it - to ensure that they actually get used rather than me just flicking the pages and salivating over the contents! So the first magazine I got this year was the February issue of Delicious (I have a subscription). Of course there were many delectable things to choose from but due to the near 40 deg C days we have been having and my general tiredness I wanted to find something that was going to be fast and not make the kitchen too hot. And so I found this recipe and adapted it. The original calls for poached chicken, which I simply could not be bothered doing. It also calls for harissa which I simply cannot find anywhere and haven't gotten round to making my own yet. So I made a spice/chilli concoction of my own. It tasted amazing and only took maybe 15-20mins to make. 



Ingredients ~

  • 1/2 bbq chicken, shredded
  • 2 handfuls of green beans, topped and tailed
  • 400g can chickpeas, rinsed and drained
  • 1/4 cup coriander leaves, roughly chopped
  • 8 dried apricots
  • 2 tbs raw almonds, roughly chopped
  • 1 tbs honey
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp chilli paste
  • 2 tsp moroccan spice mix (that you buy in the grocery store already mixed)
  • 2-3tbsp Greek yoghurt
  • olive oil to drizzle
  • paprika to serve (use sweet or smoky, but not the hot one!)


To Make ~

  1. Cut the beans in half and put them on to steam for ~ 5mins. In the bottom of the steamer put the dried apricots, make sure there is enough water to cover them.
  2. In a large salad bowl add the chicken, chickpeas, coriander and almonds. 
  3. When the beans are done rinse in cold water and add to the salad. Leave the apricots on the heat.
  4. In a little serving dish add the greek yoghurt, honey, chilli, cumin, cinnamon and spice mix. Combine and taste to make sure you don't need to add anything else (add more yoghurt if it is too spicy for you). Dust the top of the yoghurt mix with paprika.
  5. Take the apricots off the heat and drain. Cut up into small pieces (use a fork if they are too hot to touch) and add to the salad. 
  6. Drizzle olive oil over the salad and toss to combine. 
  7. Serve the salad with the greek yoghurt dressing and enjoy :) 
Tossing the salad.

The yummy yoghurt dressing

Drizzle the salad with dressing and enjoy :) 






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