This took no time at all to whip up and serve. Fresh is best and this was tasty to boot.
Chicken and Lentil Salad with Honey Mustard Dressing
This took no time at all to whip up and serve. Fresh is best and this was tasty to boot.
Servings: 1
Ingredients
- oil spray
- 150 g skinless chicken breast halved horizontally into 2 thin fillets
- 1 tsp lemon zest
- black pepper
- ¾ cup green beans halved diagonally
- ⅔ cup canned no-added-salt lentils rinsed and drained
- 1 cup baby rocket
- ½ cup baby tomatoes halved
- 25 g crumbed feta
Dressing
- 2 tsp olive oil
- 2 tsp white wine vinegar
- ½ tsp honey
- ½ tsp Dijon mustard
Instructions
- Spray a small non-stick frying pan with oil and place over a medium-high heat. Cook chicken fillets for 3-4 minutes, until browned and cooked through, evenly sprinkle with lemon zest and black pepper while cooking. Slice thickly.
- Meanwhile, microwave, boil or steam beans for 2 minutes, or until just tender. Drain and refresh under cold water. Drain again.
- In a small bowl, whisk dressing ingredients together.
- In a medium bowl, place beans, lentils, rocket and tomatoes. Toss to combine and transfer to a plate. Top with chicken and drizzle over dressing. Scatter salad with crumbed feta.
Notes
From: Macri, Liz; Single Serve In (Dec 17) Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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