Warm chicken and lentil salad

Take a takeaway chook and whip up this simple, yet satisfying low-fat salad.

Remove and discard skin and bones from chicken. Thickly shred chicken, then chop.
Heat oil in a large frying pan over medium-high heat. Add garlic. Cook for 2 minutes or until fragrant. Add chicken and tomatoes. Cook, stirring, for 3 minutes or until warmed through.
Add lentils and dressing. Toss gently for 1 to 2 minutes or until heated through and well combined. Serve chicken mixture on spinach. Season with pepper. Serve.

Source

1 large barbecue chicken

2 tbsp extra virgin olive oil

2 garlic cloves, finely chopped

250g baby roma tomatoes, halved

2 x 400g cans lentils, drained, rinsed

2 tbsp white balsamic dressing

100g baby spinach

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