Chicken Niçoise salad

Serves: 4

Time to make: 35 mins

Ingredients

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Salad
4 eggs, soft-boiled
200g green beans, trimmed
400g can brown lentils, rinsed and drained
2 baby gem lettuces
2 spring onions, finely chopped
2 cups halved cherry tomatoes
1 ripe avocado, flesh sliced
Dressing
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon white wine vinegar
2 tablespoons olive oil
freshly ground black pepper
200g cooked chicken, cut in strips
⅓ cup chopped tarragon or parsley

Instructions

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1 Soft-boil eggs (see Back to basics: Eggs), then run under cold water. Set aside.

2 Plunge the beans into boiling water for 3 minutes. Drain, then place in icy water and leave for
2 minutes. Drain.

3 Place lentils in a large bowl. Shred lettuce and add to bowl with remaining salad vegetables. Toss. Mix dressing ingredients together and add to salad with the chicken.

4 Peel eggs and halve. Divide salad between bowls and top with eggs. Garnish with fresh tarragon or parsley.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 25 g

Total fat 28 g

Saturated fat 6 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 9 g

Sodium 240 mg

Calcium 110 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.