Arugula Salad With French Lentils Smoked Chicken And Roasted Peppers Recipes
ARUGULA SALAD WITH FRENCH LENTILS, SMOKED CHICKEN, AND ROASTED PEPPERS
Poached or grilled chicken breast would produce equally appetizing results. Serve this Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers with a crusty baguette for a light but satisfying meal.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
- While lentils are cooking, roast red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heat-proof bowl, cover with plastic wrap, and let stand until cool. Peel and seed peppers, and cut into 1/2 inch slices. Place strips in a small saucepan with 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
- In a large bowl, whisk together vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of dressing to lentils, and toss to coat. Add arugula, chicken, and cooled pepper strips to remaining dressing, and toss. Season both salads with salt and pepper. Arrange lentils into mounds on each of six salad plates, form a well in the center of each, and fill with arugula mixture.
Nutrition Facts : Calories 250 g, Cholesterol 15 g, Fat 9 g, Fiber 3 g, Protein 17 g, Sodium 560 g
HERB-ROASTED HEN WITH WILD ARUGULA SALAD
This savory roasted hen, perfect for special occasions, comes from Ben Ford, executive chef at Ford's Filling Station.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Fit a roasting pan with a rack; place onion and fennel slices on top of rack and set roasting pan aside.
- Remove giblets from chicken and discard or reserve for another use. Rinse chicken inside and out and pat dry, very well. Season cavity with salt and pepper and truss chicken with kitchen twine.
- Generously season outside of chicken and set on vegetables in roasting pan. Transfer to oven and roast until chicken reaches 165 degrees on an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone), 50 to 60 minutes.
- Remove chicken from roasting pan and stir thyme and butter into pan juices. Baste chicken with pan juice mixture and let stand 15 minutes.
- Remove twine and place chicken breast side up. Cut through the skin between breast and thigh. Gently pull leg away to expose joint. Cut through joint to free the whole leg. Cut off wings at joints. Cut through joint where drumstick meets the thigh in a firm downward motion. Slice each breast half from bone, working knife along contour of rib cage. Serve chicken pieces with arugula salad.
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