Grilled chicken, lentil and three-pea salad
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
2 x 200g chicken breast fillets
2 cups frozen baby peas
250g sugar snap peas, trimmed
250g snow peas, trimmed
400g can no-added-salt lentils, rinsed, drained
4 shallots, trimmed, thinly sliced
50g reduced-fat feta, crumbled
2 cups baby spinach
1 tablespoon lemon juice
2 teaspoons white balsamic vinegar
2 teaspoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Place chicken fillets between 2 layers of baking paper. Use a meat mallet or rolling pin to flatten chicken until about 1cm thick. Spray a large non-stick grill pan with olive oil and set over medium–high heat. Add chicken and cook for 4 minutes per side, or until golden brown and cooked through. Transfer grilled chicken to a chopping board and leave to cool slightly.
Step 2 Meanwhile, bring a medium saucepan of water to the boil. Add all peas to pan; cook until bright green and just tender. Refresh cooked peas under cold running water; drain.
Step 3 Put peas in a salad bowl with lentils, sliced shallots, crumbled feta and baby spinach. Cut grilled chicken into strips.
Step 4 Mix lemon juice, balsamic vinegar and olive oil in a small bowl to make dressing. Add dressing to salad; toss lightly.
Step 5 Divide salad among serving plates; top with chicken strips. Season salad with cracked black pepper and serve.
About this recipe
First published: October 2014