Chic-n-Lentil Salad

By: Elna Botes van Schalkwyk

  • 2½ cups of cooked lentils
  • 1 cooked leftover chicken breast, shredded
  • 1 peeled tomato, diced ~ optional. (Make sure the tomato is being peeled, 'cause that's where most of the acidity lies.)
  • handful of currants (Black currents do contain natural fruit sugar but since this fruit sugar will be partially fructose, it won’t create the blood spike in the body that some other sugar-rich foods may create.)
  • 1/4 of an onion, minced
  • handful of fresh basil leaves, chopped
  • handful of fresh parsley leaves, chopped
  • handful of fresh chives, snipped
  • 6 tbsp white balsamic vinegar
  • 6 tbsp olive- or avocado oil
  • Himalayan salt and cayenne pepper to taste
  • Add your rinsed and drained lentils to a large bowl and toss in the rest of the ingredients. Season with Himalayan salt and cayenne pepper.
  • Add the oil and vinegar and adjust seasonings.
  • Serve at room temperature.
  • Enjoy!