Chicken Superfood Salad
Ingredients:
Salad
2 chicken breasts - 1/2 tsp fresh or dry thyme,
½ tsp garlic powder, ½ tsp onion powder, salt and pepper and rub in with oil (wrap in tin foil well – like parcels) 200g roasted Butternut squash or can use frozen (or if cooking from raw, peel and dice – parboil for 10 min to soften – put on skewers
1 large red onion diced – put on skewers
1 red/orange or yellow pepper diced – put on skewers (made in advance)
2 Large handfuls of baby spinach leaves sliced 400g puy lentils (precooked) – or 200g puy lentils - boil in 1 litre of chicken stock till soft (made in advance)
Dressing (made in advance)
1 red chilli finely diced
1 tsp of honey
3 tbsp Balsamic vinegar
2 tbsp Olive oil
Handful of Basil, Parsley and thyme leaves – finely chopped
10 cherry tomatoes on the vine - quartered
Feta to crumble on top
100g of toasted pine nuts
Salt and pepper to season
Method
1. If you only have wooden skewers – make sure they are soaked in water for at least 15 min so they do not burn on the BBQ.
2. Boil the lentils in chicken stock till soft, then strain.
3. Boil the butternut squash for 10 min, drain and leave to dry.
4. Then skewer the butternut squash (Or use left over butternut squash from Roast Dinner Recipe, no need to recook.
5. Prepare the peppers and skewer – brush with oil.
6. Prepare the red onions and skewer – brush with oil.
7. BBQ the skewers on white coals. Put the tin foil parcels on the BBQ, flip them over after 5 min, and cook for another 5 min and then take out of tinfoil and sear the outsides.
8. Make the dressing – balsamic vinegar, chilli, honey, olive oil, basil, parsley
and thyme, salt and pepper.
9. Toss roasted vegetables and chicken and puy lentils in it.
10. Then add in spinach and tomatoes – taste - adjust with seasoning.
11. Then crumble feta the salad and top with pine nuts and any leftover dressing.
