Chicken And Lentil Salad Recipes

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CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

LENTIL CHICKEN SALAD



Lentil Chicken Salad image

A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 10

2 cups shredded iceberg lettuce
1 cup cooked lentils
1 cup diced cooked chicken
1 cup diced celery
1/2 cup shredded carrot
1/2 cup chopped pecans
1 cup mayonnaise
1/4 cup chunky salsa
4 green onions, chopped
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.

SARAH'S QUICK WARM LENTIL SALAD



Sarah's Quick Warm Lentil Salad image

This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.

Provided by sonicsarah

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 9

1 cup dry lentils
1 cup chicken broth
water to cover
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (14 ounce) can diced tomatoes, drained
1 teaspoon salt
1 tablespoon balsamic vinegar

Steps:

  • Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
  • Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 37 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 16.6 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 1034.9 mg, Sugar 5.5 g

CHICKEN AND LENTIL SALAD



Chicken and Lentil Salad image

Make and share this Chicken and Lentil Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -2 1/2 cups cubed cooked chicken
3/4 cup dried lentils
1 large tart apple (Granny Smith)
1/2 lemon, juice of
1/4 cup minced red onion
1/2 cup chopped walnuts, toasted
red leaf lettuce, leaves
1/2 lemon, juice of
1/4 teaspoon ground turmeric
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
salt
fresh ground black pepper
2/3 cup grapeseed oil

Steps:

  • Add lentils to a medium saucepan; add 2 cups cold water.
  • Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes (taste for doneness).
  • When done, drain and set aside.
  • To make the dressing: add lemon juice to a small bowl.
  • Whisk in the turmeric, curry powder, and cinnamon.
  • Add in salt and pepper to taste; whisk until all seasonings have dissolved.
  • Slowly add in the oil, whisk as you pour, until an emulsion forms.
  • Core and coarsely chop the apple; toss with lemon juice.
  • In a large mixing bowl, mix together the chicken, warm lentils, apple, onion, and walnuts.
  • Pour the dressing over the mixture; toss gently to coat.
  • Cover with saran wrap and refrigerate for up to 2 hours or serve immediately.
  • Serve salad on red leaf lettuce leaves.

Nutrition Facts : Calories 466.5, Fat 34.1, SaturatedFat 3.8, Cholesterol 35, Sodium 37.9, Carbohydrate 23.5, Fiber 9.9, Sugar 4.7, Protein 19.8

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