Chicken Salad With Apricots and Chickpeas Recipe

Name: Chicken Salad With Apricots and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 300 g green beans; 400 g chickpeas, rinsed and drained; ½ cup cilantro, finely chopped; 1 tablespoon olive oil; 8 dried apricots (re-hydrated and chopped); 1 cup smoked almonds; 1 teaspoon ground cinnamon; 1 tablespoon harissa; 1 tablespoon honey; 1 teaspoon cumin; ½ cup low-fat Greek yogurt; 1 teaspoon smoked paprika

Servings: persons

2 chicken breasts
300 g green beans
400 g chickpeas, rinsed and drained
½ cup cilantro, finely chopped
1 tablespoon olive oil
8 dried apricots (re-hydrated and chopped)
1 cup smoked almonds
1 teaspoon ground cinnamon
1 tablespoon harissa
1 tablespoon honey
1 teaspoon cumin
½ cup low-fat Greek yogurt
1 teaspoon smoked paprika

1
Put the chicken breasts in a pan in just enough water to cover.
2
Bring to a boil and then turn off the heat, cover and let set for half and hour.
3
You will have perfectly poached chicken breasts.
4
Steam the green beans til tender crisp.
5
(5-8 minutes depending on the size of the beans.)
6
Add to a bowl with the chickpeas, cilantro, olive oil and apricots.
7
Dressing: Mix together the cinnamon, harissa, honey, cumin and yogurt.
8
After the chicken is cooked, shred it, and add it to the bean mixture along with the dressing and almonds.
9
Stir together.
10
Sprinkle with the smoked paprika.
11
Enjoy!

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 chicken breasts, 300 g green beans, 400 g chickpeas, rinsed and drained, ½ cup cilantro, finely chopped, and more.

Yes, Chicken Salad With Apricots and Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad With Apricots and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions