Chicken, lentil and ricotta wedge salad
- Published: 29 Oct 24
- Updated: 12 Nov 24
The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost the vinaigrette. The lentils and wedges of little gem lettuce are warmed through in the same pan, keeping it all nice and simple.
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Serves 2 -
Hands-on time 30 min, plus optional brining
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Before you start
Brining your chicken will keep it juicy, so it’s worth the extra 30 minutes.
Ricotta is great stirred into hot pasta or as a pie filling with spinach and other greens.
Recipe from November 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 483kcals
- Fat
- 21g (10g saturated)
- Protein
- 48g
- Carbohydrates
- 22g (2.2g sugars)
- Fibre
- 6.7g
- Salt
- 1.4g
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