Middle Eastern chicken and lentil salad
Serve tender chicken with fresh salad and a creamy yoghurt dressing. Recipe and image courtesy of Asda, asda.com.
Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Serves: 2
Ingredients
- 300g pack chicken breast fillets
- 3 tsp extra virgin olive oil
- 2 tsp Asda Moroccan seasoning (or other mixed spices such as Piri Piri or Cajun)
- 390g tin green lentils, drained and rinsed
- 170g bag Asda bistro salad
- 100g cucumber, cut into small chunks
- ½ medium red onion, finely sliced
- 15g fresh mint, stalks discarded and leaves finely shredded
- ½ lemon, juiced
- 100g Asda Greek-style yoghurt
- 1 tbsp finely chopped mint
- ½ garlic clove, crushed
- a little salt and pepper
Method
Step 1
Place each chicken breast between two sheets of clingfilm or non-stick baking paper. Bash with a rolling pin until 1cm thick – when thin, it cooks quickly and remains juicy. Place the chicken in a bowl and toss with 1 tsp of the oil and the seasoning mix.
Step 2
Heat a griddle pan or large frying pan over a medium-high heat and cook the chicken for about 8 minutes or until lightly browned and thoroughly cooked, turning halfway through. Reduce the heat if the spices burn.
Step 3
Lightly toss together the lentils, salad leaves, cucumber, red onion and fresh mint (with stalks discarded and leaves finely shredded) in a large bowl, or scatter over a shallow platter. Drizzle with 2 tsp olive oil and lemon juice. Season with pepper.
Step 4
Transfer the chicken to a board and leave to rest for 5 minutes. Mix together the yoghurt, finely chopped mint and crushed garlic for the dressing and season to taste.
Step 5
Slice the chicken and add to the salad with the dressing, to serve.