Chickpeas and chicken salad

Name: Chickpeas and chicken salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 small chicken filet (approx. 150 g); 7-10 Tbsp Salt; 1 Spring onion; 1/2 Sweet pepper; 1 TEASPOON Capers; 150 g Chick peas (canned); several sheets Lettuce; 2 TABLESPOONS mayonnaise; 2 TEASPOONS Milk; 7-10 Tbsp Pepper; 1-2 stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 small chicken filet (approx. 150 g)
7-10 Tbsp Salt
1 Spring onion
1/2 Sweet pepper
1 TEASPOON Capers
150 g Chick peas (canned)
several sheets Lettuce
2 TABLESPOONS mayonnaise
2 TEASPOONS Milk
7-10 Tbsp Pepper
1-2 stem(s) Parsley

Directions

1
Wash the meat, dab dry. Cook meat in boiling salted water for about 10 minutes, remove and drain. In the meantime, clean and wash the spring onion and cut into fine rings. Clean, wash and cut the bell peppers into small cubes. Chop capers. Put chick peas in a sieve, rinse and drain. Clean and wash the salad, pluck the large leaves smaller and let them drain.
2
Cut the meat into small cubes. Mix mayonnaise and milk, season with salt and pepper. Mix meat, spring onion, paprika, capers and mayonnaise, season with salt and pepper. Wash parsley, dab dry.
3
Pluck the leaves and chop them. Line a sealable container with lettuce. Arrange chicken salad on top, sprinkle with parsley. Grapes and carrots are delicious with it.