Lemony lentil salad with chicken

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: James Moffatt

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A salad that’s as light as it is satisfying! This chicken salad is a perfect gluten-free option, loaded with protein, vegies and zesty goodness. Meal-prep it or make it for dinner—it’s bound to be a hit!

Serves: 4

Time to make: 20 mins

Ingredients

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600g skinless chicken breast
400g can no-added-salt lentils, rinsed, drained
1 tablespoon olive oil
1 clove garlic, crushed
1 lemon, juice and finely grated zest
2 teaspoons Dijon mustard
2 celery stalks, finely chopped
1 small green capsicum, quartered, roughly chopped
80g baby spinach leaves
2 small baby gem lettuces, leaves separated

Instructions

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1 Season chicken with salt and pepper and spray with oil. Heat a chargrill pan over medium heat. Cook the chicken for 5-6 minutes each side until just cooked through. Transfer to a plate and cover with foil to rest.

2 In a large bowl, combine lentils, olive oil, garlic, lemon juice and zest, mustard and celery. Season and mix well.

3 Slice chicken. Add capsicum and spinach to lentils. Toss to combine. Divide lettuce between serving plates and add lentil salad and chicken.

HFG tip

Top with a little crumbled feta if desired.

Nutrition Info (per serve)

Calories 250 cal

Kilojoules 1050 kJ

Protein 41 g

Total fat 3.2 g

Saturated fat 0.8 g

Carbohydrates 10 g

Sugar 3 g

Dietary fibre 6 g

Sodium 270 mg

Calcium 65 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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