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    Puy lentil, chicken and pine nut salad

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    Puy lentil, chicken and pine nut salad

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 250g Cooks’ Ingredients le puy lentils
    • 50g pine nuts
    • 3½ tbsp Waitrose olive oil
    • 1 red onion, very finely sliced
    • 2 tsp essential Waitrose french mustard
    • 1 tbsp essential Waitrose red wine vinegar
    • ½ x 20g pack fresh mint,stalks removed and roughly chopped
    • 220g pack Waitrose chicken breast fillets cooked, cut into chunks (or use leftover chicken)


    1. Cook the lentils according to the package instructions. As they’re cooking, warm a small frying pan over a medium heat, throw in the pine nuts and toast until golden. Set aside. Using the same pan, sauté the onion in ½ tbsp oil until soft and starting to turn golden.
    2. In a small bowl, whisk together the mustard and red wine vinegar with some salt and pepper. Slowly trickle in the rest of the olive oil, whisking as you go to create a creamy dressing.
    3. As soon as the lentils are cooked, drain and toss in the dressing. When the lentils are just warm, stir in the onion, raisins, pine nuts, chicken and mint. Serve warm.

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