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Photo of Maple chicken and chickpea salad by WW

Maple chicken and chickpea salad

3 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Maple syrup is the secret to the sensational dressing that will make this salad a regular at your dinner table.


Orange sweet potato (kumara)

500 g, (cut into 1cm cubes)

Raw skinless chicken breast

450 g, (buy 500g), fat trimmed

Canned chickpeas, rinsed and drained

1 400g can

Maple syrup

1 tbs

Olive oil

2 tsp


1 tbs, (apple cider)

Sesame seeds

2 tsp

Red capsicum

1 large, thinly sliced

Red onion

1 medium, (thinly sliced)


4 cup(s), (baby)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place sweet potato on tray and lightly spray with oil. Bake for 15 minutes or until browned and tender.
  2. Meanwhile, carefully place the chicken in a medium saucepan of boiling water. Reduce the heat and simmer, uncovered, for 8–10 minutes or until chicken is cooked through. Drain chicken and cool. Shred chicken.
  3. Combine chicken in a large bowl with chickpeas, syrup, oil, vinegar and sesame seeds. Add the baked sweet potato, capsicum and onion and toss gently to combine. Place rocket on plates or a serving platter and top with chicken salad.


To toast the sesame seeds, place them on a baking tray and bake in the oven with the sweet potato for 3 minutes or until light golden.