Chicken And Chickpea Salad

• 2 cups chicken stock
• 1 teaspoon seasoning mix ras-el-hanout, Moroccan
• 2 cloves garlic peeled
• 1 pound chicken breast fillets
• 3 1/2 ounces mixed greens
• 2 tablespoons fresh mint leaves shredded
• 2 tomatoes roughly chopped
• 1 red pepper seeded, sliced
• 15 ounces chickpeas rinsed, drained
• 1 teaspoon olive oil
• 2 tablespoons red wine vinegar
• dressing Tahini
• 2 tablespoons tahini
• 1/2 cup fat free plain yogurt
• bread Turkish, to serve, optional

1. 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.
2. 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.
3. To make the tahini dressing, whisk together tahini and plain yogurt. Set aside.
4. Remove chicken from stock and slice thinly. Toss with salad. Drizzle tahini dressing over top. Serve with Turkish bread, if desired.

chicken stock, seasoning mix ras, garlic, chicken, mixed greens, mint, tomatoes, red pepper, chickpeas, olive oil, red wine vinegar, dressing tahini, tahini, yogurt, bread turkish

Taken from www.yummly.com/recipe/Chicken-and-Chickpea-Salad-1402260 (may not work)