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Spring Chicken Salad
Serves 2
300 g chicken tenders
1 tsp mixed herbs, dried
400 g tin brown lentils
60 g mixed leaves
100 g green beans, ends trimmed and cut in half
1 cup green peas, frozen
.25 cup parsley, roughly chopped
2 tsp dijon mustard
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
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