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Warm chicken and lentil salad

Warm chicken and lentil salad

Two plates of delicious warm chicken and lentil

4 serves

20 m

15 m

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.

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