Chicken and Lentil Salad with Honey Mustard Dressing

This took no time at all to whip up and serve. Fresh is best and this was tasty to boot.

Keyword: Chef Ray, Chicken and Lentil Salad with Honey Mustard Dressing, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes

Servings: 1

Ingredients

oil spray
150 g skinless chicken breast halved horizontally into 2 thin fillets
1 tsp lemon zest
black pepper
¾ cup green beans halved diagonally
⅔ cup canned no-added-salt lentils rinsed and drained
1 cup baby rocket
½ cup baby tomatoes halved
25 g crumbed feta

Dressing

2 tsp olive oil
2 tsp white wine vinegar
½ tsp honey
½ tsp Dijon mustard

Instructions

Spray a small non-stick frying pan with oil and place over a medium-high heat. Cook chicken fillets for 3-4 minutes, until browned and cooked through, evenly sprinkle with lemon zest and black pepper while cooking. Slice thickly.
Meanwhile, microwave, boil or steam beans for 2 minutes, or until just tender. Drain and refresh under cold water. Drain again.
In a small bowl, whisk dressing ingredients together.
In a medium bowl, place beans, lentils, rocket and tomatoes. Toss to combine and transfer to a plate. Top with chicken and drizzle over dressing. Scatter salad with crumbed feta.

Notes

From: Macri, Liz; Single Serve In (Dec 17) Healthy Food Guide