Chicken, Beetroot and Lentil Salad

Name: Chicken, Beetroot and Lentil Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 leftover chicken legs, skin removed and meat shredded; 250 g cooked Puy lentils; 1/2 Savoy cabbage, finely sliced; 3 cooked beetroot, sliced; 1 small handful soft herbs; 1 tsp honey; 1 tbsp Dijon mustard; 2 tbsp white wine vinegar; 3 tbsp olive oil; 75 g goat's cheese, crumbled; 50 g pomegranate seeds

This chicken, beetroot and lentil salad is a quick, satisfying meal packed with protein, color, and texture. Tender shredded chicken, earthy beetroot, and nutty lentils are tossed in a sharp honey-mustard dressing, then finished with creamy goat's cheese and sweet pomegranate seeds.

Servings2 Portions

Prep Time15 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

leftover chicken legs, skin removed and meat shredded
2
cooked Puy lentils
250 g
Savoy cabbage, finely sliced
0.5
cooked beetroot, sliced
3
soft herbs
1 small handful
honey
1 tsp
Dijon mustard
1 tbsp
white wine vinegar
2 tbsp
olive oil
3 tbsp
goat's cheese, crumbled
75 g
pomegranate seeds
50 g

Step-by-Step Instructions

In a large bowl, whisk together the honey, Dijon mustard, white wine vinegar, and olive oil until well combined. Season with salt and black pepper to taste.

Add the cooked Puy lentils, finely sliced Savoy cabbage, shredded chicken, and soft herbs to the bowl. Toss well so everything is evenly coated in the dressing.

Divide the salad between serving bowls or plates. Top with the sliced beetroot, crumbled goat's cheese, and pomegranate seeds, then serve immediately.

Chef's Tips

If your lentils are packed in liquid, drain them well before adding so the salad does not become watery. Feta can be used instead of goat's cheese, and leftover roast chicken works just as well. Store the dressed salad in the fridge for up to 1 day, but add the goat's cheese and pomegranate just before serving for the best texture.