Chicken and Lentil Salad

    20 minutes

    This salad is super easy, super healthy and super delicious! The chicken can be replaced with prawns or grilled lamb if desired.

    1 person made this

    Serves: 4 

    • 500g skinless chicken breast fillets
    • 1/2 lemon, chopped
    • 1 (400g) can brown lentils, rinsed, drained
    • 1 red capsicum, chopped
    • 2 celery sticks, chopped
    • 100g kale, shredded
    • 75g sun-dried tomato strips
    • 1/2 red onion, thinly sliced
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon wholegrain mustard
    • 1/3 cup roasted unsalted peanuts

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the chicken and lemon in a small frying pan. Cover with water and place over medium heat. Bring to a simmer. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stand covered for 5 minutes or until chicken is cooked through. Remove chicken from poaching liquid and shred with a knife.
    2. Meanwhile, place the lentils in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Place in a large bowl.
    3. Add the chicken, capsicum, celery, kale, semi-dried tomatoes and onion and toss to combine. Whisk the vinegar, oil and mustard in a small bowl until combined.
    4. Add dressing to salad and toss gently to combine. Serve the salad sprinkled with the peanuts.

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