Lentil Salad with Chicken & Bread

Serves 4

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2 tablespoons Olive oil
500g Chicken tenderloins
1 tablespoon Paprika
½ Lemon (juiced)
2 tablespoons Red wine vinegar
1 x 400g can Chick peas
½ Red onion (sliced)
1 x 400g can Brown lentils
4 slices bread (toasted)
Handful Fresh basil leaves
6 Snow peas (thinly sliced)
4 Iceberg lettuce leaves (thinly sliced)
1 ½ Punnets cherry tomatoes (cut in half)
50g Greek feta

Heat a frypan over medium-high heat and add 1 tablespoon of olive oil.
Add chicken to the pan and sprinkle with paprika. Cook chicken for 5-6 minutes then flip using tongs and cook for 5-6 minutes on the other side, or until cooked. Cooked chicken will be white all the way through, not pink. Set aside.
Peel red onion and thinly slice. Place red onions in a bowl with vinegar, lemon juice and 1 tablespoon olive oil. Set aside.
Drain the cans of chickpeas and brown lentils into a sieve and rinse under cold water. Set aside.
To make the salad, thinly slice the lettuce and snow peas, and cut the tomatoes in half. Add to a large bowl with the basil leaves and drained chickpeas and lentils. Add the onion, vinegar and oil dressing. Stir to combine. Crumble feta over salad.
Serve salad with toasted bread and cooked chicken tenderloins.

STEP 1:

Heat a frypan over medium-high heat and add 1 tablespoon of olive oil.

STEP 2:

Add chicken to the pan and sprinkle with paprika. Cook chicken for 5-6 minutes then flip using tongs and cook for 5-6 minutes on the other side, or until cooked. Cooked chicken will be white all the way through, not pink. Set aside.

STEP 3:

Peel red onion and thinly slice. Place red onions in a bowl with vinegar, lemon juice and 1 tablespoon olive oil. Set aside.

STEP 4:

Drain the cans of chickpeas and brown lentils into a sieve and rinse under cold water. Set aside.

STEP 5:

To make the salad, thinly slice the lettuce and snow peas, and cut the tomatoes in half. Add to a large bowl with the basil leaves and drained chickpeas and lentils. Add the onion, vinegar and oil dressing. Stir to combine. Crumble feta over salad.

STEP 6:

Serve salad with toasted bread and cooked chicken tenderloins. Lentil Salad with Chicken & Bread

You will need

2 tablespoons Olive oil
500g Chicken tenderloins
1 tablespoon Paprika
½ Lemon (juiced)
2 tablespoons Red wine vinegar
1 x 400g can Chick peas
½ Red onion (sliced)
1 x 400g can Brown lentils
4 slices bread (toasted)
Handful Fresh basil leaves
6 Snow peas (thinly sliced)
4 Iceberg lettuce leaves (thinly sliced)
1 ½ Punnets cherry tomatoes (cut in half)
50g Greek feta

Method

Heat a frypan over medium-high heat and add 1 tablespoon of olive oil.
Add chicken to the pan and sprinkle with paprika. Cook chicken for 5-6 minutes then flip using tongs and cook for 5-6 minutes on the other side, or until cooked. Cooked chicken will be white all the way through, not pink. Set aside.
Peel red onion and thinly slice. Place red onions in a bowl with vinegar, lemon juice and 1 tablespoon olive oil. Set aside.
Drain the cans of chickpeas and brown lentils into a sieve and rinse under cold water. Set aside.
To make the salad, thinly slice the lettuce and snow peas, and cut the tomatoes in half. Add to a large bowl with the basil leaves and drained chickpeas and lentils. Add the onion, vinegar and oil dressing. Stir to combine. Crumble feta over salad.
Serve salad with toasted bread and cooked chicken tenderloins.

Recipe Steps