Warm chicken and lentil salad

Ingredients (serves 4):

• 1 large barbecue chicken
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 250g cocktail tomatoes, halved
• 2 x 400g cans lentils, drained, rinsed
• 2 tablespoons white balsamic dressing
• 100g baby spinach

Method:

1. Remove and discard skin and bones from chicken. Thickly shred chicken, then chop.
2. Heat oil in a large frying pan over medium-high heat. Add garlic. Cook for 2 minutes or until fragrant.
3. Add chicken and tomatoes. Cook, stirring, for 3 minutes or until warmed through.
4. Add lentils and dressing. Toss gently for 1 to 2 minutes or until heated through and well combined.
5. Serve chicken mixture on spinach. Season with pepper. (This salad also works well with a creamy mayonnaise-style dressing if you prefer.)

Nutritional Value:

• Energy 1713kJ
• Fat saturated 4.20g
• Fat Total 22.60g
• Carbohydrate sugars – 0
• Carbohydrate Total 12.00g
• Dietary Fibre 5.60g
• Protein 36.80g
• Cholesterol 106.00mg
• Sodium 625mg