Rosemary Chicken and Chickpea Salad

Ready in a flash and great for the work lunch box!


  • Chicken Breast Strips (allowance)
  • Salt and Pepper to taste
  • Onion (allowance)
  • Red Pepper (allowance)
  • 1 tsp Olive Oil (allowance)
  • 1/2 cup Tab or diet cola (allowance)
  • Tinned Chickpeas (allowance)
  • Tomato (allowance)
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp chopped Rosemary


  1. Season chicken strips with salt and pepper.
  2. Fry chicken breast strips in a non stick pan with fizzy drink for a few minutes until cooked through.
  3. In a bowl mix together chickpeas, chopped onion, chopped tomato, cubed red pepper, vinegar, olive oil and rosemary.
  4. Top with chicken breast

Serve cold

This is a Phase 2 TLC-Recipe.

Any questions about this recipe contact the TLC-Chef:  tlc.chef@tlcforwellbeing.com


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