with Herby Goat Cheese and Walnuts
Satisfying and sophisticated, this vegetarian 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. Ingredients: Chicken tenders • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cucumber • Lemon • Arugula and spinach mix (arugula, spinach) • Shallot • Walnuts • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Lentils, canned
1 unit(s)
Goat Cheese, crumbled
1 cup
Ciabatta Roll
1 unit(s)
Arugula and Spinach Mix
56 g
Shallot
1 unit(s)
Mini Cucumber
1 unit(s)
Parsley
7 g
Lemon
1 unit(s)
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Walnuts, chopped
28 g
Garlic Salt
1 tsp
Chicken Breast Tenders
310 g
Pepper
0.13 tsp
Salt
0.125 tsp
Oil
2 tbsp
- 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, 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.**
- 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, chicken, parsley and toasted walnuts.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. When walnuts are done, 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.
Top salad with chicken
940
kcal
Calories
41
g
Fat
11
g
Saturated Fat
67
g
Carbohydrate
12
g
Sugar
12
g
Dietary Fiber
68
g
Protein
170
mg
Cholesterol
1770
mg
Sodium
0.5
g
Trans Fat
2400
mg
Potassium
175
mg
Calcium
11
mg
Iron
