A dash each of sea salt and fresh ground black pepper
Dressing
2 teaspoons raw apple cider vinegar
2 teaspoons lemon juice
2 teaspoons cold-pressed olive oil
2 teaspoons maple syrup or raw honey
2 teaspoons grainy mustard
1 teaspoon tahini (sesame seed butter)
Salad
4 cups arugula
2 cups cooked lentils (1 19 oz can), rinsed thoroughly if using canned
¼ cup sun dried tomatoes, julienned
DIRECTIONS:
Preheat the oven to 375°. Place the chicken breasts side by side in a baking dish and cover with the broth. Toss the yams with their accompanying oil and spices and spread out on a parchment paper lined baking sheet. Cook both the chicken and yams for 40 minutes, flipping the chicken and stirring the yams around halfway through. Meanwhile add the salad ingredients to a large bowl and blend the dressing ingredients. Once the chicken and yams are done set them aside for 5 minutes to cool slightly then toss in the large bowl with all the other ingredients and dressing
Recipe by Love from the Land at https://www.lovefromtheland.com/lentil-chicken-salad/