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Chicken & beetroot lentil salad | Daily Dine

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Chicken & beetroot lentil salad

Chicken & beetroot lentil salad

Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils

View original recipe on bbcgoodfood.com

dinnerlentils

0

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2

Nutritional Information

Calories:723 kcal

Carbohydrate:40 g

Fat:37 g

Dietary Fiber:15 g

Protein:49 g

Saturated Fat:12 g

Sodium:1.9 mg

Sugar:17 g

Ingredients

1 tsp honey

1 tbsp Dijon mustard

2 tbsp white wine vinegar

3 tbsp olive oil

250g pouch cooked puy lentils

1/2 small savoy cabbage finely sliced

2 leftover chicken legs skin removed and meat shredded

small handful mixture of soft herbs (we used parsley and dill)

75g goat's cheese crumbled

3 cooked beetroot sliced

50g pomegranate seeds

Instructions

Step 1
In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.