This is my version of my favourite dish on high-street chain restaurant menu. The vibrant oranges and greens mean it look beautiful, and the zingy dressing goes perfectly with the fresh flavours of the vegetables. Also, you’ll be amazed by how filling this salad is for just 330 calories!
- For the salad:
- 1 small butternut squash (about 600g), peeled, deseeded and cubed
- Spray oil
- 1 teaspoon dried oregano or Italian mixed herbs
- 4 x 100g chicken breasts, skinless
- 120g dried green lentils
- 200g salad leaves
- 2 courgettes, trimmed and peeled lengthways into ribbons
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons lime juice
- 1 tablespoon olive oil
- 45 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200oC/Fan 180oC.
- Place the butternut squash on a baking tray, coat with a fine layer of spray oil and sprinkle with oregano or mixed herbs. Toss to coat evenly and place in the oven.
- Wrap the chicken breasts in a loose foil parcel with a tablespoon of water, place on another baking tray and place in the oven. Leave to cook for 25–30 minutes, until the chicken is cooked through and the butternut squash is tender. Once cooked, remove from the oven.
- While the chicken and squash cook, rinse the lentils under cold running water, drain and add to a saucepan. Cover with cold water and bring to the boil. Boil over a high-heat for 10 minutes, uncovered. Reduce the heat, cover and simmer for 15–20 minutes, until tender. Add extra water if needed. When cooked, drain and add to the baking tray with the butternut squash and mix.
- Add the dressing ingredients into a jam jar or pot with a tight sealing lid, seal and shake well. Drizzle over the squash and lentils, and stir.
- Divide the salad leaves between 4 serving dishes, spoon over the squash and lentils, and top each dish with the chicken breast and ribbons of courgette. Season with black pepper and serve.
This recipe is perfect for using up leftover chicken after a Sunday roast