Chicken and Red Lentil Salad
- 40g red lentils
- 1/2 red pepper
- 1/2 yellow pepper
- 1/4 iceberg lettuce, cut into size pieces of your choice
- 1 diced chicken breast
- 1 celery stick
- 1 carrot
- 1/2 a lime
- Preheat the oven to 180C, gas mark 4.
Rinse the lentils in cold water. Add the lentils to a saucepan and cover with plenty of cold water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the lentils are tender, but still holding their shape.
Place a layer of foil on a baking tray, add the diced chicken pieces, then bake in the oven for 10 minutes, or until cooked through.
Meanwhile cut the peppers, celery and carrot into chunks.
Mix together the lettuce leaves, diced peppers, celery and carrot.
Drain the lentils and toss with the rest of the salad ingredients.
Serve on a plate with the cooked chicken.
Squeeze over the juice of half a lime to your taste.