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Poached chicken with mustard & herb lentils
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4 chicken breast fillets
200g trimmed fine green beans
2 x 250g pouches Waitrose Love Life Ready To Eat Puy Lentils
1 Jazz or other eating apple, cored and sliced
25g walnut pieces, toasted
FOR THE DRESSING
1 tbsp nonpareille capers, drained
20g pack dill, leaves only, roughly chopped
2 plum tomatoes, seeded and diced
1 echalion shallot, finely diced
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
3 tbsp white wine vinegar
1. Bring a medium saucepan of water to the boil over a high heat. Add the chicken breasts, bring back to the boil for 5 minutes and then remove from the heat. Cover with a lid and set aside for
20 minutes until cooked throughout, the juices
run clear and there is no pink meat.
2. In a small bowl, whisk together the dressing ingredients. Season.
3. Blanch the beans for 1 minute in boiling water. Drain, rinse in cold water and dry on kitchen towel. Cook the lentils according to pack instructions. Place in a large bowl with the beans, apple and walnuts. Toss with half of the dressing.
4. Remove the chicken from the poaching liquid and slice thickly. Place on top of the lentils and drizzle with the rest of the dressing.
Typical values per serving:
This recipe was first published in March 2017.