Lentil-Chicken Salad
Prep: 15 minutes • Serves: 4
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 (14-ounce) can cooked lentils, drained and rinsed
1 large carrot, finely chopped
1/2 English cucumber, finely chopped
2 cups shredded Batch Slow Cooker Chicken
1-1/2 cups packed baby spinach
1/4 cup crumbled feta cheese plus additional for garnish (optional)
1/4 cup roasted and salted pepitas
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 (14-ounce) can cooked lentils, drained and rinsed
1 large carrot, finely chopped
1/2 English cucumber, finely chopped
2 cups shredded Batch Slow Cooker Chicken
1-1/2 cups packed baby spinach
1/4 cup crumbled feta cheese plus additional for garnish (optional)
1/4 cup roasted and salted pepitas
1. In large bowl, whisk oil, lemon juice and mustard; add remaining ingredients and toss. Makes about 7 cups.
2. Serve salad garnished with cheese, if desired.
Approximate nutritional values per serving (1-3/4 cups):
312 Calories, 15g Fat (4g Saturated), 73mg Cholesterol, 380mg Sodium,
15g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 29g Protein
