INGREDIENTS
2 tbsp olive oil
600 g chicken breasts (boneless, skin off) roughly chopped
1 × 400g can brown lentils drained and rinsed
¾ C panko breadcrumbs
½ C grated Parmesan cheese
1 tsp smoked paprika
¼ red cabbage finely shredded
½ broccoli stem grated and head finely chopped
1 red onion finely sliced
5 Golden Sun Sliced Jalapeño Peppers chopped (more or less according to taste)
100 g radishes thinly sliced
⅓ C crunchy bean sprouts
Extra Ingredients
½ C Greek yoghurt
1 tbsp runny honey
2 tbsp apple cider vinegar
1 tsp Dijon mustard
PREPARATION
1. Heat a film of oil in a large frying pan and cook the chicken, turning at times, until well coloured and cooked through. Season with salt and pepper.
2. At the same time, pat the lentils dry with paper towels and toss with the smoked paprika and a sprinkle of salt. Heat a film of olive oil in a pan over medium heat. Add the lentils and fry, stirring occasionally, until they are crispy (about 7-10 minutes). Set aside to cool.
3. At the same time in a separate pan. heat a film of oil and toast the panko crumbs with the Parmesan cheese and smoked paprika until the cheese melts and they mixture is golden and crisp. Remove from the pan and set aside.
4. In a small bowl, combine the yoghurt, honey, apple cider vinegar, and Dijon mustard. Whisk until smooth and season with salt and pepper to taste. Set aside.
5. In a large salad bowl, combine red cabbage, broccoli, red onion, jalapeños, radishes and bean sprouts. Add the crispy lentils, chicken and crumbs to the salad.
6. Pour the dressing over the salad and gently toss until everything is well coated. Serve immediately.