Indian Spiced Chicken and Chickpea Salad with Yogurt Dressing
A vibrant and refreshing high-protein salad featuring pan-seared chicken breast and chickpeas, tossed with fresh seasonal vegetables and a tangy, spiced low-fat Greek yogurt dressing.
Ingredients
- Chicken Breast200 g
- Cucumber100 g
- Tomato100 g
- Red Onion50 g
- Low-Fat Greek Yogurt100 g
- Lemon20 ml
- Oil15 ml
- Black Salt1 g
- Salt1 g
- Chickpeas150 g
- Lettuce150 g
- Chaat Masala3 g
- Cumin Powder2 g
- Chili Powder1 g
Instructions
- 1Step 1
Step 1: Pat the chicken breast dry and season with salt and a pinch of chili powder. Heat 10ml of oil in a non-stick pan over medium-high heat. Pan-sear the chicken breast for 4 minutes per side, or until cooked through and golden brown. Remove from pan, let rest for a few minutes, then dice into bite-sized pieces.
- 2Step 2
Step 2: Drain and rinse the canned chickpeas. Dice the cucumber, tomato, and thinly slice the red onion.
- 3Step 3
Step 3: In a small bowl, prepare the dressing: combine low-fat Greek yogurt, lemon juice, chaat masala, cumin powder, black salt, and a pinch of chili powder. Whisk until smooth.
- 4Step 4
Step 4: In a large salad bowl, combine the diced chicken, drained chickpeas, diced cucumber, diced tomato, sliced red onion, and lettuce/mixed greens.
- 5Step 5
Step 5: Pour the prepared dressing over the salad ingredients and toss gently to combine. Serve immediately.
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