Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 1 can (15 ounces / 425 g) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1 cup (150 g) bell pepper (red or yellow), diced
  • 1/2 red onion, thinly sliced
  • 2 cups (150 g) mixed salad greens
  • Salt and pepper, to taste
  • 1 cup (240 g) plain yogurt (Greek or regular)
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons curry powder
  • 1 tablespoon (15 ml) lemon juice (freshly squeezed)
  • 1 teaspoon honey (optional, for sweetness)
  • Salt, to taste

Instructions:

  1. Fill a medium saucepan with water and season with salt. Add chicken breasts and bring to a boil over high heat.
  2. Reduce heat to medium and simmer for 15-20 minutes or until cooked through (internal temperature reaches 165°F / 75°C). Remove chicken and let it cool before chopping into bite-sized pieces.
  3. While the chicken is boiling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion.
  4. In a mixing bowl, combine yogurt, olive oil, curry powder, lemon juice, and honey (if using). Whisk until smooth, and season with salt to taste.
  5. In a large salad bowl, add the chopped chicken, chickpeas, tomatoes, cucumber, bell pepper, red onion, and salad greens. Pour the curry yogurt dressing over the salad.
  6. Gently toss the salad until all ingredients are well combined and evenly coated with the dressing. Serve immediately or refrigerate for 30 minutes for enhanced flavors.