Greek Chicken Puy Lentil Salad With Feta Whip And Olives

Greek Chicken Puy Lentil Salad With Feta Whip And Olives

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 25, 2018.
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-Cook your lentils in advance and store covered, in the fridge to make this quick and easy on the night. Once cooked, drained lentils well. Make sure to not salt the water for cooking lentils in, otherwise they can become tough.

Ingredients

LENTIL SALAD

  • 1 pack Puy lentils
  • ½ Lebanese cucumber, diced 2cm
  • ¼ red onion, finely diced
  • ½ capsicum, diced 2cm
  • 1 baby cos lettuce, roughly chopped
  • ¼ pack olives, roughly chopped
  • 1 tomato, diced 2cm
  • 1 pack Greek dressing

FETA WHIP

  • 75g yoghurt
  • 30g feta cheese
  • ½ pack walnuts

CHICKEN

  • 1 pack lean chicken breast steaks

TO SERVE

  • ½ bunch mint leaves, chopped

Steps

  1. . Bring a pot of unsalted water to the boil. Preheat BBQ grill or hot plate to medium-high heat (if using).
  2. Cook lentils. Cook lentils in pot of boiling water for about 25 minutes, until tender. Drain well.
  3. Prep salad. Add all salad ingredients (except Greek dressing) to a bowl.
  4. Make feta whip. In a small bowl, whisk together all feta whip ingredients and season.
  5. Prep & cook chicken. Heat ½ tsp oil in a fry-pan on medium-high heat. Pat chicken dry and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered.
  6. Finish salad. Once lentils are cooked and drained, toss through salad, along with Greek dressing. Season.
  7. . Finish dish. Chop mint and thinly slice chicken.
  8. Serve lentil salad topped with chicken, feta whip and mint.

Nutritional Information

Energy 1790 kj
428 kcal
Protein 44.9g
Carbohydrate 20.7g
Fat 18.0g