Chicken Niçoise salad
Nutrition Info.(per serve)
4 eggs, soft-boiled
200g green beans, trimmed
400g can brown lentils, rinsed and drained
2 baby gem lettuces
2 spring onions, finely chopped
2 cups halved cherry tomatoes
1 ripe avocado, flesh sliced
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon white wine vinegar
2 tablespoons olive oil
freshly ground black pepper
200g cooked chicken, cut in strips
1/3 cup chopped tarragon or parsley
Total fat 28g
Saturated fat 6g
Dietary fibre 9g
1 Soft-boil eggs (see Back to basics: Eggs), then run under cold water. Set aside.
2 Plunge the beans into boiling water for 3 minutes. Drain, then place in icy water and leave for
2 minutes. Drain.
3 Place lentils in a large bowl. Shred lettuce and add to bowl with remaining salad vegetables. Toss. Mix dressing ingredients together and add to salad with the chicken.
4 Peel eggs and halve. Divide salad between bowls and top with eggs. Garnish with fresh tarragon or parsley.
Make it gluten free: Check mustard is gluten free.