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Photo of Grilled courgette, lentil & chicken salad with raita dressing by WW

Grilled courgette, lentil & chicken salad with raita dressing

2 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
A flavour of India influences this tasty salad.

Ingredients

Fat Free Natural Yogurt

200 g

Cucumber

¼ portion(s), medium, finely chopped

Green or Brown Lentils, dry

175 g, (puy)

Vegetable stock cube(s)

1 cube(s)

Courgette

2 medium, sliced diagonally

Calorie controlled cooking spray

1 spray(s)

Vinegar, All Types

1 tablespoons, (balsamic)

Spring Onions

1 medium, finely chopped

Roast Chicken, Mixed Meat, Skinless

200 g, torn into pieces

Cherry Tomatoes

16 individual, halved

Salt

1 teaspoons, and

Black pepper

1 teaspoons

Mint, Fresh

1 sprig(s)

Coriander, fresh

1 teaspoons, or parsley

Instructions

  1. First make the raita by mixing together the yogurt and cucumber. Cover and chill until needed. Put the puy lentils into a saucepan and cover with boiling water. Add the stock cube and stir to dissolve. Simmer for 15-20 minutes until tender.
  2. Meanwhile, preheat a char-grill pan or the grill. Mist the courgette slices with low fat cooking spray. Char-grill or grill them, turning occasionally, until tender. Tip into a salad bowl and sprinkle with the balsamic vinegar. Cool.
  3. Rinse the cooked puy lentils under cold running water to cool. Drain well. Add to the salad bowl with the spring onions, roast chicken and cherry tomatoes. Season, then add the mint and parsley or coriander leaves. Toss together, then serve with the cucumber raita.

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