DINNER
Balsamic Chicken and Lentil Salad
Serving: 4 salads Total cook time: 15 min.
INGREDIENTS 2 boneless, skinless chicken breasts, 8-oz. each 2 tbsp balsamic vinegar ½ small red onion, thinly sliced 1 green apple, diced 2 green onions, thinly sliced ½ cup grapes tomatoes, sliced in half
1 stalk celery, thinly sliced 2 tbsp fresh lemon juice 2 cups baby spinach, washed and pat dried 1 cup cooked lentils ½ cup chopped flat leaf parsley ½ tsp ground black pepper
PREPARATION
1. Gently spray nonstick oil into a nonstick pan over medium heat. Add chicken breasts and cook until an internal temperature of 165 ° is reached, about 15 min., then add balsamic vinegar and turn chicken to coat.
2. Meanwhile, toss together red and green onion, apple, tomatoes, celery, lemon juice and black pepper in a medium bowl.
3. Layer spinach, vegetable / fruit mixture, lentils, sliced chicken and garnish with chopped parsley.
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