Greek Lentil & Chicken Salad Vinaigrette
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Rinse the canned lentils under cold running water and leave to drain. Alternately, use 2 cups (500 mL) of cooked from-scratch lentils. Add to a large salad bowl.
Dice the cooked chicken, dice onion, cut tomatoes in half, diced red pepper and cut cucumber into quarters length-wise and slice into smaller triangles. Add to bowl and toss.
Pour olive oil and fresh squeezed lemon juice over salad and toss. Top with crumbled feta, dried oregano and freshly ground black pepper and toss again. Garnish with chopped parsley (optional garnish).
Unlike most dried legumes, lentils don’t need to be soaked before cooking and they still offer similar protein, fibre and numerous health benefits. Pack any extras into containers for tomorrow's grab and go lunch.
|Per 265 g serving||Amount|
|Saturated Fat||6 g|
|Per 265 g serving||% Daily Value|