shredded spinach and poached chicken salad & Lentil,

For a wholesome lunch, try this gluten-free poached chicken salad, with a zesty mustard dressing.

-Ingredients

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1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
2 tablespoons natural almonds, chopped
750ml (3 cups) water
1 halved brown onion
Pinch of salt
200g chicken breast
400g can brown lentils, rinsed and drained
2 celery sticks, finely chopped
50g roasted capsicum, sliced (not in oil)
2 tablespoon fresh chives, chopped
75g spinach, shredded

• METHOD

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• Step 1
  Put the water, brown onion, black peppercorns and a pinch of salt in a saucepan. Bring to a boil over high heat.

• 2nd step
  Add the chicken and reduce the heat to a minimum. Cover and simmer gently for 5 minutes. Remove from heat and leave the chicken, covered, in the poaching liquid for 30 minutes. Transfer the chicken to a plate and cool slightly. Discard the liquid. Shred the chicken.

• Step 3
  Combine chicken, lentils, celery, peppers, fresh chives and chopped spinach in large bowl. Whisk mustard, lemon juice and extra virgin olive oil in a bowl. Add to the salad and mix. Sprinkle with almonds.