Chicken, apple and lentil salad with tarragon dressing
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Chicken, apple and lentil salad with tarragon dressing
A hearty salad that packs in two of your five a day. For extra mood-boosting good fats, roast 50g walnut halves, roughly break up and scatter over the salad
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
441Kcal
Fat
13gr
Saturates
3gr
Carbs
31gr
Sugars
9gr
Fibre
9gr
Protein
46gr
Salt
0.3gr
Ingredients
- 1 x 250g pack pre-cooked Puy lentils
- 1 small shallot, finely chopped
- 1 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 4 tbsp natural yogurt
- 1 tbsp finely chopped tarragon leaves
- 1 celery stalk, finely sliced
- 60g baby leaf spinach
- 1 x 200g pack cooked chicken breast fillets, shredded
- 1 small Granny Smith apple, halved, cored and thinly sliced
Step by step
- Tip the lentils into a pan with a splash of water and put on a medium heat, stirring to break up any clumps. Remove from the heat once warmed through.
- Mix the shallot, vinegar and oil together in a small bowl. Tip half of this dressing into the warm lentils, season and toss together. Leave to cool for 5 minutes. Stir the yogurt and tarragon into the remaining dressing.
- Toss the celery and spinach through the dressed lentils. Divide between 2 plates and top with the shredded chicken and apple, then drizzle with the tarragon dressing to serve.
