Chicken & beetroot lentil salad
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Chicken & beetroot lentil saladNew Recipes

By Ailsa Burt

Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 723
  • fat 37g
  • saturates 12g
  • carbs 40g
  • sugars 0g
  • fibre 15g
  • protein 49g
  • salt 1.9g

Ingredients

  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 250g pouch cooked puy lentils
  • ½ small savoy cabbage , finely sliced
  • 2 leftover chicken legs , skin removed and meat shredded
  • small handful mixture of soft herbs (we used parsley and dill)
  • 75g goat's cheese , crumbled
  • 3 cooked beetroot , sliced
  • 50g pomegranate seeds

Method

  1. In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.

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