Cabbage, Grape, Lentil and Grilled Chicken Breast Salad

Ingredients

• 150 g Beluga lentils
• 500 ml vegetable broth
• 0.25 head white cabbage
• 1 white onion
• 2 stalks celery
• 200 g red grapes
• 1 small pak choi
• 3 chicken breast fillets (≈130 g each)
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 2 tbsp grape seed oil
• 2 tbsp white wine vinegar
• 2 tbsp Orange juice
• a pinch of sugar

Instructions

1. 1.

   Rinse the lentils in a sieve and place them in a pot with boiling broth. Cover and simmer gently over low heat for about 25 minutes until tender. Drain, let cool to lukewarm.

2. 2.

   Shred the cabbage into fine strips, removing the core, and knead lightly in a large bowl by hand. Peel the onion and slice into thin rings. Wash the celery, remove any fibers if necessary, and cut into thin slices. Rinse the grapes, pat dry, and halve them. Wash the Pak Choi, shake dry, remove the core, and cut into strips.

3. 3.

   Wash the chicken breasts, pat dry, season with salt and pepper, and cook in a pan over medium heat with 2 tbsp hot olive oil for about 8 minutes, turning occasionally, until golden brown and cooked through.

4. 4.

   Whisk together the remaining olive oil, grape seed oil, vinegar, orange juice, a pinch of sugar, salt and pepper. Add all salad ingredients to the bowl and toss with the dressing. Divide onto plates, slice the grilled chicken breast into strips, and arrange on top of the salad.