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| © Provided by Good Housekeeping |
From: Good Housekeeping
Perfect for a light dinner, or tasty lunch. Use any leftover cooked chicken you have, if you like. Using minimal ingredients, this salad has maximum flavour, thanks partly to the delicious tahini dressing.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Makes: 4 servings
Ingredients
- 2 g x 400g tins chickpeas, drained and rinsed
- 2 tbsp. harissa paste
- 4 medium skinless chicken breasts
- 1 1/2 tbsp. olive oil
- 250 g kale, roughly chopped, woody stems discarded
- 3 tbsp. tahini
- Juice 1/2 lemon
- 1/2 tbsp. soy sauce
Read More: Grilled Chicken Wings
Directions
- Preheat oven to 220°C (200°C fan) mark 7. In a small roasting tin, mix the chickpeas, harissa and plenty of seasoning. Roast for 15min, until lightly crisp. Set aside to cool. Reduce oven to 200°C (180°C fan) mark 6.
- Put chicken on a baking tray, drizzle with 1tbsp oil and season. Cook in oven for 20-25min, until cooked through.
- Cook kale in a large pan of boiling water for 5min, until tender. Drain and rinse briefly under cold water to stop the cooking. Meanwhile, whisk together tahini, lemon juice, soy sauce, remaining 1⁄2tbsp oil, some seasoning and 4tbsp water in a small bowl.
- Divide the kale and chickpeas between 4 bowls. Top with sliced cookedchicken and drizzle over the dressing. Serve.
