Chicken & beetroot lentil salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tsp honey
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 250g pouch cooked puy lentils
- ½ small savoy cabbagefinely sliced
- 2 leftover chicken legsskin removed and meat shredded
- small handful mixture of soft herbs(we used parsley and dill)
- 75g goat's cheesecrumbled
- 3 cooked beetrootsliced
- 50g pomegranate seeds
Nutrition: Per serving
- kcal723
- fat37g
- saturates12g
- carbs40g
- sugars17g
- fibre15ghigh
- protein49g
- salt1.9g
Method
step 1
In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.
