Preparation + cooking time: 20 minutes
2 chicken breast illets
450g can baby beetroots, drained
400g can lentils, rinsed and drained
120g goat’s cheese, crumbled
1 small red onion, inely sliced
50g baby spinach and rocket mix
¼ cup chopped walnuts, toasted
1/3 cup extra-virgin olive oil
¼ cup white balsamic vinegar
¼ cup chopped tarragon leaves
1 teaspoon Dijon mustard
1 garlic clove, crushed
1. Place fillets in a large frying pan. Cover with cold water. Bring to boil over high heat. Reduce heat and simmer for 10 minutes. Remove from heat and leave to cool in liquid. Shred.
2. Combine all the ingredients on a large serving platter or divide among 4 bowls.
3. DRESSING In a small screw-top jar combine all ingredients. Shake well. Season to taste. Drizzle over top to serve.
Nutritional count per serve: Energy 2636kJ; total fat 33g (sat fat 9g); carbohydrate 24g; protein 53g; fibre 8g.
Tip: You can use sliced ham, turkey, salami, smoked salmon, or cold sliced roast meat in place of poached chicken.