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Ingredients
- 3 can dried red lentils
- 1 tbsp Salt
- 2 Kg diced chicken
- 4 red apple chopped
- 1 bag Sultanas chopped
- 1/2 celery fne chopped
- 500 gr baby spinach leaves
- 1/2 lettuce
- 3 capsicum fnes chopped
- 3 carrots grated
Feta cream
- 1 cup Greek yoghurt
- 250 Gr feta cheese crumbled
Lemon vinagrette
- 2 tbsp lemon juice or Balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp chopped fresh oregano
- 2 tbsp Dijon mustard
- Salt and pepper
Servings:
Units:
Instructions
- Cook the lentil first. Rinse lentils under running water pour into a small saucepan with water and salt. Bring to boil and boil for 1 minute. Turn off the heat, put the lid on and let stand !or about 5 minutes until lentils are cooked to al dente. Drain in a colander. Set aside.
- Season chicken with salt and lemon pepper.
- Fry the chicken fillets in a large frying pan until cooked through and golden.
- Rinse and drain the spinach leaves.
- Mix yoghurt and feta cheese and season to taste.
- Whisk together all the ingredients for the vinaigrette.
- on a large serving dish arrange lentils, baby spinach, apple, sultanas, celery fine chopped, baby spinach leaves, lettuce, capsicum and carrots grated.
- Spoon over the vinaigrette. Cut chicken filets in strips and put on top of the salad.