This quick and easy salad that is low in calories and ready within 30 minutes, the perfect lunch and dinner. But we’ve got a bonus for you… it’s also gluten-free! This is a 4 portion recipe.
- 100-gram green beans
- Two pieces of chicken breasts
- Two tsp of Olive oil
- herbs de Provence 1 tsp
- 400-gram green lentils
- A handful mangetout
- 60-gram mixed baby leaves
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tsp extra-virgin olive oil
Bring some water to the boil and add salt. Rinse the beans and add them to the boiling water and let it cook for 1 minute. Take the beans out and chill them with cold water. Once chilled, drain and cut each in half.
Cook the chicken in a stir pan, season generously and sprinkle the herbs. Rest on a plate for a few minutes before slicing.
For the dressing, whisk together seasoning in a bowl with 1 tbsp of water. Combine with the lentils, mangetout and green beans. Gently mix through the salad leaves and parsley, and divide between plates. Top with the griddled chicken and any resting juices.