Great for lunch or a light dinner in summer, this grilled chicken salad is a great way to pack in the veggies and any leftover herbs you’ve got in the fridge.
Ingredients
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Chicken
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chicken breasts
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Juice of 1 lemon
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2 crushed garlic cloves
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1 tbsp freshly chopped herbs (I used fresh oregano, parsley and marjoram)
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1 tsp dried oregano
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1 tbsp olive oil
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Seasoning
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Salad
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2 medium sweet potatoes cubed
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1 courgette peeled into ribbons
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Handful sugar snap peas chopped
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Small handful freshly chopped parsley
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1 spring onion chopped
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1 can green lentils rinsed
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2 x medium tomatoes chopped
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Dressing
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1 tbsp Dijon mustard
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1 tbsp red wine vinegar
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1 tbsp water
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2 tsp olive oil
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