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Chicken, lentil and butternut squash salad

A high protein winter warmer without the calories.

RATE:  
 

Ingredients

• 2 chicken breasts, cut into chunks

• 2kg butternut squash, peeled and cut into cubes

• 2tbsp olive oil

• 100g Puy lentils

• 100g baby spinach leaves

• 6 spring onions, sliced

• 2tbsp olive oil

• 2tsp soy sauce

• 1 red chilli, chopped

• 1tsp clear honey


Directions:

1. Preheat the oven to 200°C/Fan 180°C/Gas mark 6.Spread the chicken and butternut squash on a shallow roasting tray and drizzle with the olive oil. Toss to coat, season and cook into the oven for 20 minutes.

2. Meanwhile, simmer the lentils for 15 minutes, drain and set aside.

3. Whisk together the dressing ingredients. Put the spinach leaves in a bowl, pour over the lentils, chicken and butternut squash. Pour over the dressing and spring onions, and toss.


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