Try this delicious salad made with warm lentils and smoked chicken.



Average: 4 (1 vote)


1 1/4 cups (250g) green lentils
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
350g smoked chicken breast, skin removed, sliced
250g baby grape tomatoes, halved
3 celery stalks, thickly sliced on the diagonal
1 1/2 cups parsley

kJ 1565 fat 12g sat fat 3g

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook lentils in a large saucepan of boiling water for 35 minutes, until tender. Drain.

2. Meanwhile, combine vinegar, mustard and oil in a jug and season to taste.

3. Combine lentils, chicken, tomato, celery and parsley in a serving dish. Drizzle with dressing and toss to coat. Serve.