Warm fowl and lentil salad

Warm fowl and lentil salad

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Warm fowl and lentil salad

The ingredient of Warm fowl and lentil salad

  1. 1 huge fish fry chicken
  2. 2 tablespoons extra virgin olive oil
  3. 2 garlic cloves, finely chopped
  4. 250g baby roma tomatoes, halved
  5. 2 x 400g cans lentils, drained, rinsed
  6. 2 tablespoons white balsamic dressing
  7. 100g infant spinach

The instruction how to make Warm fowl and lentil salad

  1. Remove and discard skin and bones from fowl. Thickly shred hen, then chop.
  2. Heat oil in a massive frying pan over medium-high warmness. Add garlic. Cook for two minutes or till aromatic. Add chicken and tomatoes. Cook, stirring, for three mins or until warmed through.
  3. Add lentils and dressing. Toss lightly for 1 to 2 mins or till heated through and nicely blended. Serve chicken combination on spinach. Season with pepper. Serve.

Nutritions of Warm fowl and lentil salad

fatContent: 409.407 calories
saturatedFatContent: 22.6 grams fat
carbohydrateContent: 4.2 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.8 grams protein
sodiumContent: 106 milligrams cholesterol

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