Lentil Salad with Jalapeño Lime Vinaigrette & Chicken

Ingredients

For the salad

• 454g cooked green lentils
• ½ large red onion (150g), diced
• 2 medium tomatoes (280g), diced
• 3 ears corn (300g)
• 20g fresh coriander, chopped
• 2 chicken breasts (300g), boneless and skinless
• 1 tbsp cajun spice

For the vinaigrette

• 1 medium tomato (140g)
• 2 garlic cloves
• 1 jalapeño, seeded
• 1 lime, peeled
• 30ml red wine vinegar
• 2 tsp ground cumin
• ½ tsp sea salt (optional)
• 1 date, pitted (or 1 tsp honey)
• 80ml extra virgin olive oil

Directions

1. Place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
2. Start on the lowest speed, then quickly increase to the highest speed. Blend for 20–30 seconds until smooth.
3. Preheat a grill or pan to medium-high heat.
4. Season chicken with cajun spice and lightly oil the corn.
5. Cook chicken and corn until fully cooked and lightly charred. Slice the chicken and cut corn kernels from the cob.
6. In a large bowl, combine lentils, red onion, tomatoes, corn and coriander.
7. Add the vinaigrette and toss well to combine.
8. Top with sliced chicken and serve immediately, or refrigerate until ready to serve.

Recipe Notes

• Swap chicken for tofu or omit for a vegetarian option.
• Adjust chilli to control heat level.
• Great as a make-ahead meal, flavours deepen over time.