Chicken, Lentil and Apple Salad

Charmaine Lu -
  • 250g pre-cooked puy lentils
  • 1 chopped shallot
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 4 tbsp yoghurt
  • 1 tbsp chopped tarragon
  • 1 finely chopped celery stalk
  • 60g baby spinach leaves
  • 200g cooked chicken breast, shredded
  • 1 green apple, thinly sliced
  • Heat the lentils in a saucepan. Meanwhile, mix the vinegar, oil and shallot together in a small bowl. Tip half the dressing in the warm lentils, season well and stir to combine. Leave to cool for 5 mins. Stir the yoghurt and tarragon into the remaining dressing.
  • Toss the spinach and celery through the dressed lentils and divide between 2 plates. Top with the apple slices and shredded chicken, and drizzle with the tarragon dressing to serve.
20 mins
2 serving