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INGREDIENTS Puy Lentil Chicken Salad with Apple and Hazelnuts Puy lentils are my go-to base for a range of salads. This one’s topped with tender chicken, juicy slices of apple and crunchy hazelnuts with a tangy mustard dressing. 4 single chicken breasts, skin on 2 teaspoons caraway seeds oil and butter, for cooking 1 cup puy lentils, cooked 2 cos lettuces, cut into wedges through the stem 1–2 braeburn apples, quartered, cored and thinly sliced 400 grams assorted greens – choose one or a selection of green beans, snow peas and sugar snaps, blanched ⅓ cup roasted hazelnuts, roughly chopped Dressing 4 tablespoons mayonnaise 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 clove garlic, crushed sea salt and ground pepper METHOD Dressing: Whisk all the ingredients together in a bowl and season. Salad: Season the chicken on both sides and sprinkle with caraway seeds. Heat a little oil and butter in a sauté pan and cook the chicken until fully cooked through. Set aside. Toss the lentils with 2 tablespoons of the dressing and season generously with salt and pepper. To serve: Divide the lentils between plates. Top with the lettuce wedges, apple, the green vegetables and sliced chicken. Drizzle the dressing over the top, then scatter with hazelnuts and a grind of pepper. Pantry note: Puy lentils are a small dark green lentil with a slight peppery flavour and hold their shape during cooking. They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France. To cook, cover with plenty of cold water, bring to the boil and cook until just tender but still with a little bite. Drain and rinse under cold water then drain well. 0 COMMENTS join the discussion