Left over baked chicken salad

Written By May E on Saturday, 8 June 2019 | 14:40

Ingredients

Left over baked chicken, off bones and tear into stripe, keep the chicken skin.
Green beans, cook the beans with salted water.
Boiled eggs.
Lentils ( when cooked season with salt, lapper and Olive oil)
Fresh rosemary
Salad leaves
Spring onion

Dressing:
Mustard 2tsp
Olive oil 3 tbsp
Garlic 1, mash
Honey 1tbsp
Vinegar1tsp

Methods

Lentils and water: 1to 3, if 1cup lantils to 3 cups of water

Rinse the lentils with water, cook in a large enough sauce pen as the lentils will double in size when cooked.
Bring to a boil, cover tightly. Reduce heat, simmer until tender.

Whole lentils about 15 - 20 minutes
Split lentils about 5-7 minutes
If using canned lentils, rinse them under fresh water about one minute to reduce the sodium content.

Season the lentils with olive oil, salt and papped.

Put the cooked beans into the dressing.
Fry the chicken skin with resemary.
Put in the lentils and chicken strips, mix well
Mixe in salad leaves. Put the chicken skin on top and sprinkle the spring onion and the sliced boiled egg.