READY IN 20!
CHICKEN & BEETROOT SALAD WITH TARRAGON DRESSING
SERVES 4 PREP 15 MINS
• ¾ cup buttermilk
• ¼ cup whole-egg mayonnaise
• 1 tbsp chopped tarragon
• juice ½ lemon
• 2 x 425g cans brown lentils, rinsed, drained
• 1 tbsp extra-virgin olive oil
• 50g baby rocket leaves
• 300g packet cooked baby beetroot, cut wedges
• 1 barbecued chicken, skin, bones removed, shredded
• 1 small red onion, thinly sliced rounds
In a medium jug,
