shredded spinach and poached chicken salad & Lentil,

sswilh (34)in #foodphotography • 6 years ago

For a wholesome lunch, try this gluten-free poached chicken salad, with a zesty mustard dressing.

-Ingredients

1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
2 tablespoons natural almonds, chopped
750ml (3 cups) water
1 halved brown onion
Pinch of salt
200g chicken breast
400g can brown lentils, rinsed and drained
2 celery sticks, finely chopped
50g roasted capsicum, sliced (not in oil)
2 tablespoon fresh chives, chopped
75g spinach, shredded

METHOD

Step 1
Put the water, brown onion, black peppercorns and a pinch of salt in a saucepan. Bring to a boil over high heat.
2nd step
Add the chicken and reduce the heat to a minimum. Cover and simmer gently for 5 minutes. Remove from heat and leave the chicken, covered, in the poaching liquid for 30 minutes. Transfer the chicken to a plate and cool slightly. Discard the liquid. Shred the chicken.
Step 3
Combine chicken, lentils, celery, peppers, fresh chives and chopped spinach in large bowl. Whisk mustard, lemon juice and extra virgin olive oil in a bowl. Add to the salad and mix. Sprinkle with almonds.