Recipe

Chicken Lentil Salad

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Chicken Lentil Salad

Tender chicken fillets topped with toasted almonds and a warm lentil salad with raisins.




Ingredients to serve 2

  • ¾ cup x brown lentils – rinse
  • 2¼ cups x boiling water (for the lentils)
  • ½ x butternut
  • 1½ tbsp x flaked almonds
  • ½ x lemon – zest & juice
  • ½ x red onion – slice finely
  • 1½ tbsp x raisins
  • 3 tbsp x chicken fillets
  • 5g x fennel fronds – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1½ cups x brown lentils – rinse
  • 4½ cups x boiling water (for the lentils)
  • 1 x butternut
  • 3 tbsp x flaked almonds
  • 1 x lemon – zest & juice
  • 1 x red onion – slice finely
  • 3 tbsp x raisins
  • 500g x chicken fillets
  • 10g x fennel fronds – chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Lentils: Place a pot on medium-high heat and add boiling water (see quantity above, no salt). Add the lentils and boil gently for 15-20 minutes until tender. Drain and season with salt.

Step 4

Butternut crisps: 4 box: Cut the butternut lengthways into quarters. 2 box: Cut the butternut in half lengthways. Scrape the seeds out with a spoon and discard. Then slice the butternut crossways into very thin crisps, about 2mm thick. (See inset pic). On a tin foil lined baking tray, lay the butternut crisps out in a single layer. Drizzle over a little olive oil and season with salt and pepper. Roast for 20-25 minutes until golden and cooked.

Step 5

Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 6

Raisin mix: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the red onion with a little salt and cook for 5 minutes. Add the raisins and cook for another minute. Remove from the pan and set aside.

Step 7

Chicken fillets: Place the same pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan and set aside.

Step 8

Salad: Mix the lentils with olive oil and lemon zest and season with salt, pepper and lemon juice to taste. Mix in the butternut crisps, fennel fronds and the raisin mix.

Step 9

Serve the chicken fillets topped with the toasted almonds and the warm salad on the side.