French-Inspired Lentil and Chicken Breast Salad
with Herby Goat Cheese and Walnuts
Satisfying and sophisticated, this French-style chicken salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Lentils
113 g
Goat Cheese
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
56 g
Arugula and Spinach Mix
50 g
Shallot
66 g
Mini Cucumber
7 g
Parsley
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
28 g
Walnuts, chopped
(Contains Walnuts)
1 tsp
Garlic Salt
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
Meanwhile, finely chop parsley. Halve cucumber 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.
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. Pat chicken dry with paper towels. Season with salt and pepper. When walnuts are done, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Transfer to another plate, then cover loosely with foil and set aside to rest, 2-3 min.
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, 3-5 min. Transfer croutons to the plate with walnuts.
Meanwhile, add parsley 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.
Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine. Divide salad between plates. Top with chicken, herby goat cheese and toasted walnuts.
