Chicken & chickpea salad with curry yogurt dressing

Ingredients

• 2  chicken breast 
• 200 ml nonfat greek yogurt 0%
• 2 tsp curry powder 
• 0.5  juice of lemon 
• 1 small handful mint leaves chopped
• 400 g chickpeas drained and rinsed canned
• 100 g cherry tomatoes quartered
• 1 small onion red chopped
• 1 tbsp peanuts crushed

Equipment

• bowl
• frying pan

Directions

1. Bring a pan of water to the boil.
2. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through.
3. Drain, then shred the chicken.
4. In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
5. 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.
6. Drizzle any extra dressing over the top.