A pretty recipe from Woman's Day - and very tasty!
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.