A big, flavourful Greek wedding of tastes & textures! This dish marries crispy lentils, pops of golden chickpeas, juicy sliced chicken, briny olives & creamy crumbled feta, and ties the knot with a drizzle of creamy yoghurt. Your answer will definitely be, ‘I do’ when asked if you want seconds, Chef!
Lentil & Chicken Salad
Lentil & Chicken Salad
with Danish-style feta & a yoghurt drizzle
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Chickpeas
- Cucumber
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Fresh Dill
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Pickled Onions
- Pitted Kalamata Olives
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the onion, the Cucumber, the olives, the lemon juice, and seasoning.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30 seconds, baste the chicken with a knob of butter. Remove from the pan, season, and set aside.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the dill. Loosen with 10ml [20ml]|#7DA0D7 of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy Chickpeas & lentils and the chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the onion, the Cucumber, the olives, the lemon juice, and seasoning.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30 seconds, baste the chicken with a knob of butter. Remove from the pan, season, and set aside.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the dill. Loosen with 10ml [20ml]|#7DA0D7 of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy Chickpeas & lentils and the chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the onion, the Cucumber, the olives, the lemon juice, and seasoning.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30 seconds, baste the chicken with a knob of butter. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the dill. Loosen with 30ml [40ml]|#7DA0D7 of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy Chickpeas & lentils and the chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the onion, the Cucumber, the olives, the lemon juice, and seasoning.
FRY THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30 seconds, baste the chicken with a knob of butter. You may need to do this step in batches. Remove from the pan, season, and set aside.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the dill. Loosen with 30ml [40ml]|#7DA0D7 of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy Chickpeas & lentils and the chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
Frequently Asked Questions
What is the preparation time for Lentil & Chicken Salad?
The preparation time for Lentil & Chicken Salad with Danish-style feta & a yoghurt drizzle is between 20 and 35 minutes.
What is the total time required to make Lentil & Chicken Salad with Danish-style feta & a yoghurt drizzle?
The total time required to make Lentil & Chicken Salad with Danish-style feta & a yoghurt drizzle is between 30 and 45 minutes.
How many servings does Lentil & Chicken Salad provide?
4 servings
What are the main ingredients in Lentil & Chicken Salad?
Baby Tomatoes, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Dill, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Pickled Onions, Pitted Kalamata Olives, Tinned Lentils
What is the nutritional information of Lentil & Chicken Salad?
Calories: 702, Carbs: 51 grams, Fat: grams, Protein: 64.5 grams, Sugar: 9 grams, Salt: 1315 grams
How do I prepare Lentil & Chicken Salad?
FRY THE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30 seconds, baste the chicken with a knob of butter. Remove from the pan, season, and set aside. ALMOST THERE….: In a small bowl, combine the yoghurt and ¾ of the dill. Loosen with 10ml [20ml]|#7DA0D7 of water. MIX IT UP: To a bowl, add the tomato, the onion, the cucumber, the olives, the lemon juice, and seasoning. IT’S THAT TIME: Dish up the loaded tomato salad. Top with the crispy chickpeas & lentils and the chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill. ROAST: Preheat the oven to 200°C. Spread the chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Lentil & Chicken Salad?
Baby Tomatoes, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Mini Fillets, Fresh Dill, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Pickled Onions, Pitted Kalamata Olives, Tinned Lentils
How many calories does Lentil & Chicken Salad have?
702 calories
How much fat content does Lentil & Chicken Salad have?
grams
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