Warm Turmeric Chicken, Lentil & Mint Salad
Guaranteed to make your house smell good or your money back!
ingredients
Turmeric Chicken
500 g chicken breast, butterflied
2 tbsp extra virgin olive oil
2 tbsp lemon juice
2 garlic cloves, minced
½ tsp ground turmeric
1 pinch sea salt & black pepper
As an alternative to making the marinade, try Acropolis Organics Honey Garlic Turmeric Olive Oil
Lentil & Mint Salad
2 cups (350g) dried green lentils or 2 cans of lentils, drained & rinsed
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 cup fresh mint, leaves picked & chopped
2 cups spinach, chopped
3 spring onions, sliced
1 avocado, stone removed & cubed
2 oranges, peeled & cubed
1 cup blueberries
Lemon Yogurt Dressing
3 tbsp plain greek yogurt
2 tbsp lemon juice
1 tsp dijon mustard
1 pinch sea salt & black pepper
preparation
- If you are cooking dried lentils, rinse lentils and place them in a large pot with 6 cups of water and a pinch of sea salt. Bring to a boil and then simmer for 20 minutes covered until soft. Drain and put aside.
- Make the marinade for the chicken by combining olive oil, lemon juice, garlic, turmeric, salt & pepper in a large bowl. Add the chicken to the marinade and coat well. Put the chicken aside to marinate for 15 minutes or more.
- In a large bowl combine lentils, red wine vinegar and olive oil, stir through to combine well.
- Add mint, spinach, spring onions, avocado, orange and blueberries to the lentils and toss to combine.
- Place a frypan on medium-high heat, once it is hot add in the marinated chicken breast. Sear for a few minutes on each side, then reduce heat to medium and cover until cooked through.
- While the chicken cooks, whip together yogurt, lemon juice, dijon mustard, salt & pepper in a small bowl.
- Once chicken is cooked, removed from the pan onto a cutting board and slice into strips.
- Add chicken to the lentil & mint salad and drizzle with lemon yogurt dressing. Enjoy!
This recipe has been provided by Shannon Proulx - The Glorious Kitchen.