Chicken and Lentil SaladElena Duggan
- Two chicken breasts from a BBQ Chicken, shredded
- 2 cans brown lentils, drained and rinsed
- 1 Spanish onion, finely diced
- 150g Feta, crumbled
- 50g Pistachios, diced
- 1-2 bunches Parsley, leaves only, chopped, reserve some for presentation
- 1 bunch Mint, leaves only, chopped, reserve some for presentation
- 100g Extra Virgin Olive Oil
- 50g (4 Leaf) Balsamic Vinegar
- 50g Cranberries diced
- 50g Dates, pitted and diced
- Pepper, to taste
- Salt, to taste
- Place dates, cranberries, vinegar and oil in a large bowl and allow dried fruit to soften and re-hydrate for up to 30 minutes. Adjust seasoning to taste.
- Place all other ingredients in bowl and toss through.
- Serve with remaining herbs.
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free – Low Fructose
- Ketogenic Friendly
- BulletProof Friendly
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