Chicken & beetroot lentil salad

Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils

Prep:15 mins
No cook

Serves 2
Easy

Nutrition per serving

kcal 723
fat 37g
saturates 12g
carbs 40g
sugars 0g
fibre 15g
protein 49g
salt 1.9g

Ingredients

1 tsp honey
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
250g pouch cooked puy lentils
½ small savoy cabbage , finely sliced
2 leftover chicken legs , skin removed and meat shredded
small handful mixture of soft herbs (we used parsley and dill)
75g goat's cheese , crumbled
3 cooked beetroot , sliced
50g pomegranate seeds

Method

In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.

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