Ingredient ! 2 cups chicken stock. 1 teaspoon seasoning mix. 2 cloves garlic. 1 pound chicken breast fillets. 3  half  ounces mixed salad greens. 2 tablespoons fresh mint. 2 tomatoes. 1 red pepper. 15 ounces chickpeas. 1 teaspoon olive oil. 2 tablespoons red wine vinegar. dressing. 2 tablespoons tahini. half  cup nonfat yogurt plain. bread .
Preparation ! Bring stock, ras-el-hanout and garlic to a boil. Reduce heat to medium. Add chicken, cover and simmer for 5 mins. Set aside, covered. Meanwhile, toss together mixed greens, mint, tomatoes, pepper and chickpeas. Remove garlic from stock and chop finely. Whisk together with olive oil and vinegar. Season. Toss with salad. To make the tahini dressing, whisk together tahini and plain yogurt. Set aside. Remove chicken from stock and slice thinly. Toss with salad. Drizzle tahini dressing over top. Serve with Turkish bread, if desired.