Chicken and Lentil Salad

Elena Duggan

Ingredients:

  • 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

Method:

  1. 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.
  2. Place all other ingredients in bowl and toss through.
  3. Serve with remaining herbs.

Health Notes:

  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Sugar Free – Low Fructose
  • Ketogenic Friendly
  • BulletProof Friendly

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