POSTED ON 02 23 2012 BY Emily Richards
UNDER Heart-Healthy Recipes
Ingredients:
2 tsp (10 mL) canola oil1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) ground cumin
1/2 tsp pepper
2 boneless skinless chicken breasts
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) each chopped red and green bell pepper
2 green onions, chopped
2 cups (500 mL) shredded romaine or leaf lettuce
3 tbsp (45 mL) nonfat mayonnaise
3 tbsp (45 mL) plain nonfat yogurt
1/4 tsp (1 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) chili powder
1 clove garlic, minced
In bowl, combine oil, half of the parsley, cumin and half of the pepper. Add chicken and toss to coat evenly. Place breasts on greased grill over medium high heat and cook for about 10 minutes or until no longer pink inside. Remove to plate and set aside.
In large bowl, combine chickpeas, celery, red and green peppers, onions and lettuce. In small bowl whisk together mayonnaise, yogurt, lemon rind and juice, chili powder and garlic. Add remaining parsley and pepper. Pour over chickpea mixture and stir to combine.
Chop chicken into bite size pieces and add to salad. Toss to combine.
Makes 4 servings.
