Warm Chicken and Lentil Salad with Shredded Cabbage and Carrot
A robust and flavorful warm salad featuring pan-seared chicken breast, hearty lentils, and crisp seasonal vegetables, all tossed in a zesty lemon-garlic dressing.
Ingredients
- Chicken Breast150 g
- Carrots75 g
- Garlic5 g
- Olive Oil10 ml
- Lemon Juice15 ml
- Salt1.5 g
- Black Pepper0.8 g
- Lentils150 g
- Cabbage100 g
- Mustard5 g
- Dried Herbs1 g
Instructions
- 1Step 1
If using dry lentils, soak them overnight and cook according to package instructions until tender (this can be done as part of weekly batch prep). For this recipe, assume cooked lentils are ready.
- 2Step 2
Shred the cabbage and carrots finely. Dice the chicken breast into 2 cm pieces. Mince the garlic.
- 3Step 3
In a small bowl, whisk together 10 ml of olive oil, lemon juice, mustard, minced garlic, salt, pepper, and dried herbs to create the dressing.
- 4Step 4
Heat the remaining 10 ml of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- 5Step 5
In a large serving bowl, combine the shredded cabbage, carrots, and cooked lentils. Add the warm cooked chicken to the bowl.
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