Chicken and lentil salad with honey mustard dressing
150g skinless chicken breast, halved horizontally into 2 thin fillets
1 teaspoon lemon zest
3/4 cup green beans, halved diagonally
2/3 cup canned no-added-salt lentils, rinsed and drained (see tip)
1 cup baby rocket
1/2 cup halved baby tomatoes
25g crumbled feta
2 teaspoons olive oil
2 teaspoons white wine vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
Total fat 22g
Saturated fat 6g
Dietary fibre 8g
- Spray a small non-stick frying pan with oil and place over a medium-high heat. Cook chicken fillets for 3–4 minutes, until browned and cooked through, evenly sprinkling with lemon zest and black pepper while cooking. Slice thickly.
- Meanwhile, microwave, boil or steam beans for 2 minutes, or until just tender. Drain and refresh under cold water. Drain again.
- In a small bowl, whisk dressing ingredients together.
- In a medium bowl, place beans, lentils, rocket and tomatoes. Toss to combine and transfer to a plate. Top with chicken and drizzle over dressing. Scatter salad with crumbled feta and serve.
Make it gluten free: Check mustard is gluten free.
Use remaining lentils in soups, stirred through roasted veges or puréed into a dip.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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