Smoked chicken and beetroot salad
600 g, cut into thin wedges
35 g, (⅓ cup)
2 tsp, English variety
Mixed salad leaves
100 g, baby salad leaves
Lentils, canned, rinsed, drained
1 400g can, (400g can)
4 baby, (250g), cut into thin wedges
Smoked skinless 97% fat-free chicken breast
165 g, thinly sliced
Soft goat's cheese
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin, in a single layer, over prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20–25 minutes until golden and tender. Add walnuts for the last 5 minutes of cooking.
- Meanwhile, combine mustard, oil, vinegar and juice in a bowl.
- Combine salad leaves, lentils, beetroot, pumpkin and chicken in a bowl. Crumble over walnuts and cheese and drizzle with dressing to serve.