CHICKEN & BEETROOT SALAD WITH TARRAGON DRESSING
SERVES 4 PREP 15 MINS PER SERVE 2503kJ COST
¾ cup buttermilk
¼ cup whole egg mayonnaise
1 tbsp chopped tarragon
juice ½ lemon
2 x 425g cans brown lentils, rinsed, drained
1 tbsp extra-virgin olive oil
150g baby rocket leaves
300g packet cooked baby beetroot, cut wedges
1 barbecued chicken, skin, bones removed, shredded
1 small red onion, thinly sliced rounds
1 In a medium jug, whisk buttermilk, mayonnaise, tarragon and lemon juice together. Season to taste.
2 In a medium bowl, toss lentils in olive oil. Season.
3 Pile rocket and lentils on serving platter. Scatter with beetroot, chicken and onion. Drizzle with plenty of dressing.
TIPS For a superfood boost, swap rocket for baby kale leaves (softer than regular kale…
