After something fresh and filling? This no-cook dish is packed with tender roast chicken, lentils and kale is a must-try.
Serves44
Prep time20 mins20 minutes
Ingredients
400g can lentils, rinsed, drained
3 cups shredded Coles RSPCA Approved Hot Roast Chicken
100g coarsely torn kale leaves
60g pkt Coles Australian Baby Rocket
2 celery sticks, thinly sliced
1 red capsicum, seeded, thinly sliced
100g semi-dried tomatoes
1/2 small red onion, thinly sliced
2 tbs red wine vinegar
2 tbs extra virgin olive oil
1 garlic clove
1/2 cup (75g) roasted cashews
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the lentils in a heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain well. Place in a bowl.
Step 2
Add chicken, kale, rocket, celery, capsicum, tomato and onion to the lentils in the bowl and toss to combine. Whisk the vinegar, oil and garlic in a small bowl until combined. Season. Add to the chicken mixture and gently toss to combine.
Step 3
Place the salad on a serving platter. Serve sprinkled with cashews.
Place the salad on a serving platter. Serve sprinkled with cashews.
