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Warm Chicken and Lentil Salad
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Warm Chicken and Lentil Salad
You can use shredded leftover chicken for this salad, if you prefer.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 3 tbsp olive oil
- 4 Waitrose Chicken Breast Fillets, sliced
- 1 clove garlic, crushed
- 1 bunch salad onions, sliced
- 410g can Waitrose Lentils, drained and rinsed
- 3 plum tomatoes, halved, deseeded and finely chopped (about 250g)
- 2 tbsp Waitrose Cooks' Ingredients Sherry Vinegar
- 1 tbsp clear honey
- 20g pack fresh flat-leaf parsley, roughly chopped
Method
- Heat 1 tbsp olive oil in a large frying pan over a high heat and sauté the chicken for 5-6 minutes or until thoroughly cooked and there is no pink meat. Add the garlic, salad onions, lentils and tomatoes and cook, stirring, for about 2 minutes until heated.
- Mix together the remaining olive oil, sherry vinegar and honey and season. Stir the dressing and half the parsley into the lentils in the pan. Serve warm, scattered with the remaining parsley.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1782.384kJ 426.0kcal |
|---|---|
| Fat | 15.9g |
| Saturated Fat | 3.1g |
| Sugars | 12.8g |
| Salt | 0.5g |
This recipe was first published in March 2006.
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