Be Tasty | Alice Liveing and Melanie Sykes | Chicken Salad | ITVBe

Fancy a delicious, quick and light meal? Watch how Alice and Melanie cook their Chicken Salad.
Recipe:
For the Chicken salad (serves 2)
2 tbsp coconut oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli powder
400g tinned chickpeas, drained
1 tsp harissa paste
2 skinless, boneless chicken breasts, cut into strips
150g wild rice, rinsed
2 large handfuls of rocket
2 tbsp pomegranate seeds
¼ of a bunch of fresh coriander, leaves chopped
sea salt and freshly ground black pepper
For the dressing:
1 garlic clove, peeled and minced
½ lemon, juiced
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking tray with greaseproof paper. Put 1 tablespoon of coconut oil into a large bowl and heat in the microwave until melted.
2. Stir the spices into the melted coconut oil, add the chickpeas and stir to fully coat. Tip onto the lined baking tray and season with salt and pepper. Spread out evenly and roast in the hot oven for around 30-35 minutes, until crisp.
3. Meanwhile, make the dressing by combining the garlic, lemon juice and olive oil and season well with salt and pepper.
4. Put the remaining tablespoon of coconut oil into the bowl used for the chickpeas and heat in the microwave until melted, then leave to cool slightly.
5. Mix the harissa into the cooled melted coconut oil, then add the chicken and use your hands to coat the chicken in the mix.
6. Place a large frying pan over a medium-high heat. Transfer the chicken into the pan and fry for about 5-7 minutes, until completely cooked through, stirring occasionally.
7. Cook the rice according to the packet instructions and place in a bowl. When the chickpeas are cooked, mix with the wild rice so that the spicy flavours from the chickpeas combine.
8. Divide the rocket between two plates, top with the rice and chickpea mixture, then top with the cooked chicken. Scatter over the pomegranate seeds and coriander, pour over the dressing and serve.
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