John Myers
Contents
show
Ingredients
salad
- 150 g Puy lentils, cooked
- 200 g Fried chicken breast
- 2 Mini cucumbers
- 3 Snack peppers
- 150 g Small date tomatoes
- 3 Spring onions
- 6 Pickled hot peppers
dressing
- 1 Clove of garlic
- 1 Lemon, the juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- 50 ml Olive oil
- Espelette pepper
- Black pepper from the mill
- Salt
Instructions
- Put the cooked and cooled lentils in a salad bowl. Quarter and slice the mini cucumbers and add. Quarter the snack peppers and cut into thin slices, halve the date tomatoes - add both to the lentils. Cut the peppers into thin slices and add them too.
- Dice the fried chicken breast and add to the salad and finally add the spring onions cut into rings.
dressing
- Put all ingredients in a tall container and puree with the magic wand.
finish
- Pour the dressing over the salad, mix everything well and then serve with toasted baguette.
Nutrition
Serving: 100gCalories: 473kcalCarbohydrates: 7.6gFat: 50g
