CARBS 33% / PROTEIN 33% / FATS 33%

Chicken, apricot and chickpea salad

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Chicken breast - 203 g
Cucumber raw - 320g
Chick peas, tinned - 427 g
Dried apricots - 256 g
Rocket - 171g
Parsley - 9g
Extra virgin olive oil - 1.5tsp
Oil coconut - 4.5tsp


  1. Heat coconut oil in a pan, add thinly sliced chicken and fry until cooked, about 8-10 minutes
  2. Meanwhile, slice cucumber and mix with apricots and rocket leaves
  3. Roughly mix chicken in with rest of salad, garnish with parsley and drizzle over olive oil