Chicken, squash and lentil autumn salad
Looking for a wholesome salad that is both satisfying and nutrient-packed? This chicken, squash and lentil salad is the perfect balance of high protein and high fibre - making it an excellent choice for a filling lunch, light dinner or even a meal-prep staple. Roasted squash adds natural sweetness, hearty lentils add some much needed fibre and the juicy chicken makes it extra satisfying.
ingredients
serves 3
2 large chicken breasts, cooked
1 medium butternut squash (peeled and cubed)
1 cup cooked black lentils
3 large handfuls of your favourite leafy greens
15 cherry tomatoes
1/2 small red onion
3 Tbsp sunflower seeds
1 small avocado, diced
Dressing
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
salt and pepper, to taste
method
Roast the squash in either an oven at 200C for 30 minutes or an air fryer for 15-20 minutes. Just drizzle with a little oil and cook until tender and golden.
Use pre-cooked chicken, leftover roast chicken or cook the chicken at same time as the squash.
Cook the lentils, or use a pre-cooked pouch for ease and speed.
Mix the dressing ingredients together in a small jar and shake.
To assemble the salad - layer the leafy greens, add roasted squash, lentils, chicken, onion and tomatoes. Drizzle with the dressing and toss gently.
Sprinkle with the seeds and avocado chunks if using.
the health boost tip
Not only is it gluten-free and packed with whole foods, but it’s also versatile – you can enjoy it warm right after cooking, or prep it ahead for quick, grab-and-go meals throughout the week.
