Chicken Lentil Salad

Name: Chicken Lentil Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 chicken breasts, skin removed, cut in half horizontally; 3 Tbsp oil plus extra for cooking; 2 Tbsp Dijon mustard; 1 tsp pepper; 2 x 420g canned lentils, drained and rinsed; 2 tomatoes, chopped; ½ red onion, sliced; 2 Tbsp chopped parsley; 100g Brussels sprouts, shredded; 2 Tbsp lemon juice; 1 Tbsp peanut butter; 2 Tbsp honey; 1 tsp toasted sesame seeds; Whole baguette, toasted, to serve

25 minutes + 15 minutes

Serves 4

Spring Feed Four Chicken Lentil Salad Brussel Sprouts

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Ingredients

2 chicken breasts, skin removed, cut in half horizontally
3 Tbsp oil plus extra for cooking
2 Tbsp Dijon mustard
1 tsp pepper
2 x 420g canned lentils, drained and rinsed
2 tomatoes, chopped
½ red onion, sliced
2 Tbsp chopped parsley
100g Brussels sprouts, shredded
2 Tbsp lemon juice
1 Tbsp peanut butter
2 Tbsp honey
1 tsp toasted sesame seeds
Whole baguette, toasted, to serve

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Method

1. Place chicken onto a plate and smother both sides with 1 Tbsp oil, 1 Tbsp mustard and pepper. Set aside.
2. In a large bowl combine lentils, tomatoes, red onion and parsley. Set aside.
3. To make the dressing: combine in a small jar 2 Tbsp oil, lemon juice, 1 Tbsp mustard, peanut butter, honey and sesame seeds.
4. Heat oil in a frying pan over medium heat. Cook the chicken for 4 minutes each side until cooked through. Remove from pan and set aside. Add Brussels sprouts to the pan, cook for 4 minutes tossing to cook evenly then add to the lentils.
5. Slice the chicken into strips and add to the lentils. Add dressing and toss well.
6. Serve in a large bowl with toasted baguette.
TIP: When cooking spouts treat like a mini cabbage and take the loose out leaves and core out before shredding.
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