French-Inspired Chicken and Lentil Salad
with Herby Goat Cheese and Walnuts
Satisfying and sophisticated, this chicken-topped 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
1 unit(s)
Lentils, canned
(May contain Wheat)
1 cup
Goat Cheese
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
1 unit(s)
Mini Cucumber
7 g
Parsley
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Honey
28 g
Walnuts, chopped
(Contains Walnuts)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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, lemon zest, 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.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Transfer to a plate. Cover to keep warm.
- 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.
- 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 goat cheese, parsley and toasted walnuts.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Reheat the same pan used to toast the walnuts over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate. Cover to keep warm.
Slice chicken tenders. Top bowls with chicken.
