Rubix Rustic Chicken Salad
This one-dish salad is a combination of awesome flavours and textures and takes the word salad to another level. Lunches need not be solely based on that ham sandwich! We love experimenting with herbs and convenient canned foods so don't be afraid to put that can of lentils or beetroot to use. Enjoy
Prep Time: 15-30mins
300g skinless chicken sliced
1 can brown lentils, drained, rinsed
2 whole raw beetroot, or 1 tin baby beets, drained, diced
1 capsicum, finely diced
100g Feta crumbled
Garnish: Mint pesto* or fresh mint leaves
Salt and pepper to season
2 Tbsp balsamic vinegar
2 Tbsp whole grain mustard
2 Tbsp runny honey (or heat until liquid)
2 Tbsp olive oil
½ cup fresh mint leaves
2Tbsp olive oil
2 Tbsp cashews
1 garlic clove, crushed
1tsp of lemon juice or more to flavour
Mix dressing ingredients together
Peel and cut beetroot into small cubes (to reduce cooking time) and coat in 1/3 of the dressing. Bake for 15-20min until soft. You can omit this step and add canned beets straight to salad.
Meanwhile, slice chicken and pour over 1/3 of the dressing, coating and cook in a frying pan until browned and cooked through
Grind pesto ingredients together with a mortar & pestle or processor.
Combine all ingredients including remaining dressing in a bowl.
Garnish with extra mint and feta and serve & enjoy!