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Chicken, apple and lentil salad with tarragon dressing


Serves: 2
timePrep time: 20 mins
timeTotal time:
Chicken, apple and lentil salad with tarragon dressing
Recipe photograph by Ant Duncan

Chicken, apple and lentil salad with tarragon dressing

A hearty salad that packs in two of your five a day. For extra mood-boosting good fats, roast 50g walnut halves, roughly break up and scatter over the salad

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
441Kcal
Fat
13gr
Saturates
3gr
Carbs
31gr
Sugars
9gr
Fibre
9gr
Protein
46gr
Salt
0.3gr

Ingredients

  • 1 x 250g pack pre-cooked Puy lentils
  • 1 small shallot, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 4 tbsp natural yogurt
  • 1 tbsp finely chopped tarragon leaves
  • 1 celery stalk, finely sliced
  • 60g baby leaf spinach
  • 1 x 200g pack cooked chicken breast fillets, shredded
  • 1 small Granny Smith apple, halved, cored and thinly sliced

Step by step

  1. Tip the lentils into a pan with a splash of water and put on a medium heat, stirring to break up any clumps. Remove from the heat once warmed through.
  2. Mix the shallot, vinegar and oil together in a small bowl. Tip half of this dressing into the warm lentils, season and toss together. Leave to cool for 5 minutes. Stir the yogurt and tarragon into the remaining dressing.
  3. Toss the celery and spinach through the dressed lentils. Divide between 2 plates and top with the shredded chicken and apple, then drizzle with the tarragon dressing to serve.

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