Warm Chicken & Lentil Salad with Roasted Root Vegetables
A comforting and balanced salad featuring succulent chicken breast, protein-rich lentils, and tender roasted root vegetables, all tossed with fresh greens and a light lemon-dill dressing.
Ingredients
- Chicken Breast150 g
- Olive Oil12.5 g
- Lemon0.3 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Green Lentils50 g
- Root Vegetables150 g
- Mixed Greens50 g
- Dijon Mustard5 g
- Dill5 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F). Dice root vegetables (carrots, parsnips) into 1.5 cm (0.5 inch) cubes. Toss with 10g of olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, until tender-crisp.
- 2Step 2
While vegetables roast, slice chicken breast into medallions. Heat a large pan over medium-high heat with 10g of olive oil (1 minute). Season chicken with salt and pepper. Sear chicken medallions for 4-5 minutes per side, until cooked through (total 8-10 minutes). Remove from pan and slice into bite-sized pieces.
- 3Step 3
In a small saucepan, warm the pre-cooked green lentils over medium heat (2-3 minutes).
- 4Step 4
Prepare the dressing: In a small bowl, whisk together the remaining 5g of olive oil, lemon juice, Dijon mustard, and finely chopped fresh dill. Season with salt and pepper.
- 5Step 5
In a large bowl, combine the mixed greens, warm roasted root vegetables, warm chicken pieces, and warm lentils. Pour the dressing over the salad and toss gently to combine.
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