Name: Warm chicken and lentil salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 chicken breast fillets; cooking oil spray; 2 tablespoon wholegrain mustard; 1 oak lettuce, leaves separated, chopped; 400 gram can brown lentils, rinsed; 2 celery sticks, thinly sliced; 1 medium red onion, halved, thinly sliced; 1/2 cup pimento-stuffed green olives, sliced; 1/2 cup chopped flat-leaf parsley; 2 tablespoon lemon juice; 1 tablespoon olive oil; 2 clove garlic, crushed

Warm chicken and lentil salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

2 chicken breast fillets

cooking oil spray

2 tablespoon wholegrain mustard

1 oak lettuce, leaves separated, chopped

400 gram can brown lentils, rinsed

2 celery sticks, thinly sliced

1 medium red onion, halved, thinly sliced

1/2 cup pimento-stuffed green olives, sliced

1/2 cup chopped flat-leaf parsley

2 tablespoon lemon juice

1 tablespoon olive oil

2 clove garlic, crushed

Method

1.Heat a large frying pan over moderate heat. Spray chicken with oil. Add to pan; cook for 4 minutes each side or until brown and cooked. Remove from heat. Brush chicken with mustard. Cool slightly; slice thinly.

2.Meanwhile, combine remaining ingredients in a large bowl.

3.Add chicken to salad in bowl; season with salt and pepper. Toss to combine. Serve at once.

Budget tip: Omit chicken. Boil 5 eggs. Peel and quarter; toss through salad. You can use pork instead of chicken, cooking time and nutrition counts will vary.
Note

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Ingredients

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