Poached Chicken, Apricot and Chickpea Salad Recipe

Photography by Jeremy Simons

Jill Dupleix's salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.

Serves: 4

Ingredients

• 2 x 200g chicken breast fillets
• 300g green beans, blanched, refreshed
• 400g can chickpeas, rinsed, drained
• 1/4 cup coriander sprigs
• 1 tablespoon extra virgin olive oil
• 8 dried apricots, soaked in boiling water for 30 minutes
• 2 tablespoons raw almonds, toasted
• 1 teaspoon harissa (see note)
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons low-fat thick Greek-style yoghurt
• 1 teaspoon smoked paprika (pimenton)

Method

• Place chicken in a pan and add enough water to cover. Bring the to boil over medium-high heat, then cover and remove from heat. Stand for 30 minutes or until cooked through. Drain, then shred chicken into bite-sized pieces.
• Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates. Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
• Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.

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