Angela Mikuszeit, Salad Lover from Germany has sent us this recipe and we are really proud to have it on Love my Salad. Thanks Angela for this recipe and for sharing the fun, joy and vitality of salads everyday!
Cook the red lentils in the beef broth for around 8-10 minutes. Then rinse with cold water. Cut the red salad onion into thin slices and the chicken breast into strips. Mix together in a salad serving bowl along with the remaining ingredients. Mix the vinaigrette ingredients and gently toss through the salad. Let it stand for about 30 minutes. Just before serving: Coarsely crumble the feta over the top and sprinkle with the chopped chives.
Tips from the author
Ingredients for 2 main sized meals.