Description

A vibrant and satisfying Chicken & Beetroot Lentil Salad that combines tender shredded chicken, earthy puy lentils, sweet beetroot, and fresh herbs, all tossed in a tangy honey-Dijon mustard dressing and finished with creamy goat’s cheese and juicy pomegranate seeds. Perfect for a healthy lunch or light dinner.

Ingredients

Scale

Dressing

1 tsp honey
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil

Salad

250g pouch cooked puy lentils
½ small savoy cabbage, finely sliced
2 leftover chicken legs, skin removed and meat shredded
Small handful mixture of soft herbs (parsley and dill)
75g goat’s cheese, crumbled
3 cooked beetroot, sliced
50g pomegranate seeds

Instructions

Prepare the dressing: In a large bowl, whisk together the honey, Dijon mustard, white wine vinegar, and olive oil until the mixture is smooth and emulsified. Season with salt and freshly ground black pepper to taste.
Combine salad ingredients: Add the cooked puy lentils, finely sliced savoy cabbage, shredded chicken, and chopped soft herbs such as parsley and dill into the bowl with the dressing. Gently toss everything together to coat the ingredients evenly with the dressing.
Serve and garnish: Divide the salad mixture between individual bowls. Scatter the crumbled goat’s cheese, sliced cooked beetroot, and pomegranate seeds over the top of each serving for an added burst of flavor and texture.

Notes

Use cooked leftover chicken or roast chicken for convenience.
Be sure to slice the savoy cabbage finely to keep the salad light and fresh.
Roasted or boiled beetroot can be used; ensure they are cooked and cooled before slicing.
This salad can be served chilled or at room temperature.
Puy lentils hold their shape and texture well, making them ideal for salads.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: British

Keywords: chicken lentil salad, beetroot salad, healthy salad, puy lentils, goat cheese salad, pomegranate salad, leftover chicken recipe