Herby chicken, lentil and feta salad

Herby chicken, lentil and feta salad

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

Feel free to use other salad leaves, instead of the spinach; i like the combination of rocket, baby cos lettuce and red oak leaf.

Ingredients

Quantity Ingredient
200g small french-style green lentils
2 tablespoons olive oil
1 lemon, grated zested
2 tablespoons chopped mixed herbs (such as parsley, basil, thyme and oregano)
salt and freshly ground black pepper
2 skinless chicken breast fillets
100g baby spinach leaves
1/2 red onion, thinly sliced
2-3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
1/2 preserved lemon, cut into quarters and rinsed
2-3 tablespoons Lemon dressing

Method

  1. Place the lentils in a saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and cook for 15–20 minutes, or until the lentils are tender. Drain and set aside until needed.
  2. Meanwhile, mix together the olive oil, lemon zest and chopped herbs and season with the salt and pepper. Rub over the chicken breasts.
  3. Heat a heavy-based frying pan over medium–high heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until cooked through. Set aside to cool.
  4. Mix together the cooled lentils, spinach, onion, parsley, coriander and mint. Scrape the pulp from the preserved lemon and discard it. Finely dice the remaining peel and add it to the salad. Slice the chicken thinly and add it to the salad. Pour on the lemon dressing and toss everything together gently.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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