Warm chicken and lentil salad

Packed with lentils, veggies and chicken, this heart-healthy recipe will be a hit at the dinner table.

4

20m

Note: + 5 mins resting time

15m

Ingredients

  • 2 (about 800g) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 600g mixed cherry tomatoes
  • 1/2 small red onion, thinly sliced
  • 2 large carrots, peeled, cut into matchsticks
  • 2 celery sticks, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
  • 400g can lentils, rinsed, drained
  • 1/2 cup basil leaves
  • 1 lemon, zested, juiced
  • 2 tbs olive oil
  • 1/4 cup (35g) pistachios, chopped

Method

STEP 1 

Heat a barbecue grill or chargrill on medium. Lightly spray the chicken with olive oil spray. Cook for 3 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 2 

Cook tomatoes on the grill, tossing occasionally, for 5 mins or until blistered. 

STEP 3 

Combine the tomatoes, onion, carrot, celery, rocket, lentils and half the basil leaves in a large bowl. Coarsely chop the remaining basil and place in a bowl with the lemon zest, lemon juice and oil. 

STEP 4

Drizzle half the dressing over the salad and toss to combine. 

STEP 5 

Divide the salad and chicken among serving plates. Drizzle with remaining dressing and sprinkle with pistachio. Season with pepper to serve.

SERVE WITH lemon wedges

Boost it: To reduce the sodium in this recipe, consider swapping canned lentils for dried brown lentils. Simmer the dried lentils in boiling water until tender.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.