Warm chicken, lentil, chestnut and carrot salad recipe
Created by The Tesco Recipes team
Leftover slow-cooked chicken and veg become today’s special in this gorgeous warm salad. Throw in a can of green lentils, ready-to-eat chestnuts, fresh orange and a quick homemade dressing for a speedy, satisfying meal for two that hits the spot any time of day.
See method- Serves 2
- Takes 15 mins
- 558 calories / serving
- Dairy-free
Ingredients
- 2 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil, plus 1 tsp
- 2 tbsp red wine vinegar, plus 1 tsp
- 1 small red onion, finely sliced
- 390g tin green lentils, drained and rinsed
- ½ x 180g pack chestnuts, chopped
- 1 small orange, zested and juiced
- 5g fresh dill, leaves picked and finely chopped, plus extra sprigs
- 2 leftover chicken thighs (see tip)
- 3 leftover halved cooked carrots (see tip)
- 50g mixed salad leaves
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2330kJ 558.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 1.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 49.6gProtein 30.1gFibre 15.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Mix the mustard, 1 tbsp oil and 2 tbsp red wine vinegar with 1 tbsp water and season to taste.
- Add 1 tsp oil to a pan over a low heat and soften the onion with 1 tsp vinegar and a pinch of salt for 5 mins. Add the lentils, chestnuts, and orange zest and juice, then warm through; about 3 mins. Toss with the chopped dill and 2 tbsp of the dressing.
- Meanwhile, warm the leftover chicken and carrots in the air-fryer at 180°C for 3 mins or until the chicken is piping hot (or wrap in kitchen foil and warm in the oven, preheated to gas 7, 220°C, fan 200°C for 8 mins), then shred the meat and chop the carrots; set aside to cool a little before adding to the pan.
- Dress the salad leaves with 1 tbsp of the dressing and arrange on plates. Spoon the chicken, carrots and lentils over the top; fnish with the remaining dressing and extra dill sprigs to garnish.
- Cook once, eat twice tip: Use the leftovers from our Slow-cooker chicken on brothy grains and veg to make this recipe.
- See more Cook once, eat twice recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
