Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 8 oz (225 g) cooked skinless chicken breast, chilled and shredded
- 1 1/2 cups (300 g) cooked lentils, drained and cooled
- 2 tsp (10 ml) olive oil
- 1/4 tsp (0.5 g) ground black pepper
- 1 cup (150 g) drained roasted red peppers, sliced
- 1/4 cup (30 g) sliced olives
- 1 tbsp (15 ml) red wine vinegar
Method
- Use fully cooked chicken that was cooked to 165°F (74°C) and promptly refrigerated. Put the chicken and cooked lentils in a large bowl.
- Prepare the listed produce and herbs; add to the bowl.
- Whisk the listed citrus juice or vinegar with the oil and pepper. Pour over the salad, toss gently and divide into two portions.
Cook’s note: Timing assumes chicken and lentils are already cooked. Keep chilled until serving.
Allergens: Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 430 kcal · Protein 49 g · Carbohydrates 36 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.