Lentil and chicken salad with wild garlic sauce

Lentil and chicken salad with wild garlic sauce

Total: 45 min. | Active: 25 min.
lactose-free, gluten-free
Nutritional value / person: 614 kcal
, Fat: 14 g
, Carbohydrate: 61 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Broccoli

500 g broccoli divided into florets, cut into slices, stalk peeled and cut into slices.
2 tins green lentils (each approx. 240 g), rinsed, drained
½ tsp salt
1 tbsp olive oil

Chicken

250 g tender chicken breast fillets
1 tbsp olive oil
¼ tsp salt
a little pepper

Sauce

1 bunch wild garlic, roughly chopped
3 tbsp white balsamic vinegar
1 tbsp olive oil
1 organic lemon, use grated zest
¼ tsp salt
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How it's done

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Broccoli

Spread the broccoli and lentils on a baking tray lined with baking paper, season with salt, drizzle with oil, mix.

Chicken

Mix the chicken and oil in a bowl, season, place on top of the broccoli and lentils.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Sauce

Place the wild garlic in a measuring cup along with all the remaining ingredients, puree, drizzle the sauce over the vegetables and chicken.

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