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Photo of Spicy baked chicken and lentil salad by WW

Spicy baked chicken and lentil salad

2
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Toss the salad while the chicken bakes and your delicious dinner is done!

Ingredients

Lentils, canned, rinsed, drained

480 g, (2 x 440g cans)

Ground allspice

2 tsp

Skinless chicken breast

450 g, (500g fat trimmed)

Rocket

50 g

Baby spinach

50 g

Cherry tomatoes

150 g, halved

Celery

1 stick(s), stalk, thinly sliced

Lebanese cucumber

1 medium, sliced

Green capsicum

1 medium, thinly sliced

Balsamic vinegar

½ tbs

Olive oil

1 tbs, extra virgin

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place seasoning in a medium bowl. Add chicken and turn to coat. Place chicken on prepared tray and bake for 15–20 minutes or until cooked through. Cover chicken with foil and rest for 5 minutes before slicing thickly.
  2. Meanwhile, combine lentils, rocket, spinach, tomatoes, celery, cucumber and capsicum in a large bowl. Add vinegar and oil and toss to combine.
  3. Divide lentil salad among serving plates and top with chicken. Season with freshly ground black pepper and serve.

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