Pesto chicken, lentil and quiona salad
This salad is delicious and filling with a good balance of proteins, fats, carbohydrates and plenty of fibre. This meal is perfect for lunch, dinner, meal preps or potlucks. The best part is the feta!
Ingredients
- 2 handfuls rocket leaves
- 2 handfuls snow pea sprouts or other micro greens
- 1 cup cooked brown lentils
- 1 cup cooked quinoa
- 1 cup cherry tomatoes
- 1 large cooked and cubed chicken breast
- 1/2 cup crumbled feta
- 1/3 cup pepita seeds
- 1/4-1/2 cup cooked pesto depending on how much you like. Find my pesto recipe in 'Dips, sauces and spreads' section or buy from shops.
Instructions
- Combine all of the ingredients in a large bowl and mix together well.
- Garnish with basil or other fresh herbs.