I started with a standard base of puy lentils (boiled for 15 minutes and then ran under cold water) and added spring onion, sundried tomaoes, coriander & a bit of chopped red chilli.
I then roasted off a chicken breast in the oven (covered with a little tin foil to prevent drying out) and also chopped up some courgette and red pepper, added this to a small roasting dish to cook for around 25 minutes.
Once cooked I chopped up the chicken and added the courgette & chicken to the lentil mix.
We had an avocado to use, however I didn’t want the avocade to turn that horrible brown-black colour whilst in the lunchbox. I therefore dipped the avocado slices in a bit of lime juice (I promise that you won’t taste the lime in the finished salad)
To add some crunch and some extra nutrition, I then sprinkled over a mix of sesame, pumpkin & sunflower seeds alongside some chopped radish, for extra pep!
I have a cute little lunch bag (bought by a lovely friend as a present) which I added a little ice block to and this ensured the salad was lovely, fresh and crunchy at lunchtime!