Warm chicken & lentil salad

For this healthy salad we marinated our chicken breasts in a lemon and Dijon mustard dressing before griddling and serving warm on a bed of puy lentils, spring green vegetables and sundried tomatoes. This salad is perfect for light, weeknight dinners and any leftovers save for the next day for a quick and easy lunch.

35 mins

4

Easy

• 2 x packs of Field & Flower Skinless Chicken Breasts (360g)
• 1 tsp dried mixed herbs
• 4 tbsp lemon juice, plus extra wedges to serve (optional)
• 1 heaped tbsp of Tracklement's Smooth Dijon Mustard
• 100ml olive oil, plus extra for brushing
• 200g asparagus, trimmed
• 200g mangetout
• 2 x 250g pouches puy lentils
• 200g baby spinach leaves
• 30g parsley, roughly chopped
• 75g sundried tomatoes, roughly chopped

1. For the dressing and marinade, mix the dried herbs with the lemon juice, Dijon mustard and olive oil. Season with salt and freshly ground black pepper.

2. Put 4 tbsp of the marinade into a freezer bag. Add the chicken, seal and chill for at least 30 mins. Put the remaining liquid into a small jug or dish to serve alongside the salad.

3. Brush a griddle pan with oil. Heat over a medium-high heat. Cook the chicken for 6-8 mins on each side until cooked through and charred – you may need to do this in batches. Rest for 5 minutes, then slice into strips.

4. Cook the asparagus and mangetout in boiling water for 3 minutes. Drain and refresh in ice-cold water. Put into a large bowl with the puy lentils (see Cook’s Tip), baby spinach, parsley and sundried tomatoes and toss well.

5. Divide the salad between 4 plates, top with the chicken. Give the dressing a stir and serve drizzled over the top. Serve with extra lemon wedges on the side, if liked.

6. Cook’s Tip: This salad is lovely with the cool base and warm chicken on top but if you prefer to warm things up further, you can always heat up the puy lentils at this stage– warm up as per pack instructions - they only take a couple of minutes.