Chicken Breast and French-Inspired Lentil Salad
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Chicken Breast and French-Inspired Lentil Salad

Chicken Breast and French-Inspired Lentil Salad

with Herby Goat Cheese and Walnuts

Satisfying and sophisticated, this salad makes a superb supper! Marinated lentils provide a hearty salad base with pan-seared chicken and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping!

Tags:
Quick Prep
Allergens:
Milk
Barley
Wheat
Mustard
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

370 mL

Lentils

113 g

Goat Cheese

(Contains Milk)

1 piece

Ciabatta Roll

(Contains Barley, Wheat)

56 g

Arugula and Spinach Mix

50 g

Shallot

66 g

Mini Cucumber

7 g

Chives

1 piece

Lemon

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Honey

28 g

Walnuts, chopped

(Contains Tree nuts)

1 tsp

Garlic Salt

2 piece

Chicken Breasts

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate56 g
Sugar10 g
Dietary Fiber8 g
Protein60 g
Cholesterol171 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Small pot
Zester
Measuring Spoons
Strainer
Large Non-Stick Pan
Shallow Dish

Instructions

Pickle shallots
1

Before starting, wash and dry all produce. Peel, then thinly slice shallot. Zest, then juice lemon. Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.

Prep and marinate lentils
2

Meanwhile, thinly slice chives. Peel cucumber, if desired. Halve lengthwise, then cut into 1/4-inch half-moons. Cut ciabatta into 1/2-inch pieces. Using a strainer, drain and rinse lentils. Add mustard, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine. Add lentils and cucumbers, then toss to combine.

Toast walnuts
3

Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.

Toast croutons
4

Reheat the same pan over medium. When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer croutons to the plate with walnuts.

Coat goat cheese
5

Meanwhile, add chives and lemon zest to a shallow dish. Season with pepper, then stir to combine. Roll goat cheese into 8 equal-sized balls (16 balls for 4 ppl). Roll each goat cheese ball in chive mixture to coat completely.

Finish and serve
6

Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine. Thinly slice chickenDivide salad between plates. Top with chicken, herby goat cheese and toasted walnuts.