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Photo of Maple chicken and chickpea salad by WW

Maple chicken and chickpea salad

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)

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.