Ingredients
- 2 (800g) chicken breast fillets, halved horizontally
- 600g mixed cherry tomatoes
- ½ small red onion, thinly sliced
- 2 large carrots, peeled, cut into matchsticks
- 2 celery sticks, thinly sliced
- 60g rocket
- 400g can no added salt lentils, rinsed, drained
- ½ cup basil leaves
- 1 lemon, zested, juiced
- 2 tablespoons olive oil
- ¼ cup (35g) pistachios, chopped
Method
Step 1
Heat a barbecue grill or chargrill on medium. Lightly spray the chicken with olive oil spray. Cook for 3 minutes each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 2
Cook tomatoes on the grill, tossing occasionally, for 5 minutes or until blistered.
Step 3
Combine the tomatoes, onion, carrot, celery, rocket, lentils and half the basil leaves in a large bowl. Coarsely chop the remaining basil and place in a bowl with the lemon zest, lemon juice and oil.
Step 4
Drizzle half the dressing over the salad and toss to combine.
Step 5
Divide the salad and chicken among serving plates. Drizzle with remaining dressing and sprinkle with pistachio. Season with pepper to serve.
Tips
- Serve with lemon wedges for extra flavour.
- Canned lentils can be swapped for 130g dried brown lentils. Simmer the dried lentils in boiling water until tender.
