Chicken And Chickpea Salad - cooking recipe

Ingredients

2 cups chicken stock
1 tsp ras-el-hanout (Moroccan seasoning mix)
2 cloves garlic, peeled
1 lb chicken breast fillets
3.5 oz mixed greens
2 tbsp fresh mint leaves, shredded
2 None tomatoes, roughly chopped
1 None red pepper, seeded, sliced
1 (15 oz) can chickpeas, rinsed, drained
1 tsp olive oil
2 tbsp red wine vinegar
None None Tahini dressing
2 tbsp tahini
1/2 cup fat-free plain yogurt
None None Turkish bread, to serve (optional)

Preparation

Bring stock, ras-el-hanout and garlic to a boil. Reduce heat to medium. Add chicken, cover and simmer for 5 mins. Set aside, covered.
Meanwhile, toss together mixed greens, mint, tomatoes, pepper and chickpeas. Remove garlic from stock and chop finely. Whisk together with olive oil and vinegar. Season. Toss with salad.
To make the tahini dressing, whisk together tahini and plain yogurt. Set aside.
Remove chicken from stock and slice thinly. Toss with salad. Drizzle tahini dressing over top. Serve with Turkish bread, if desired.