Chicken Salad With Lentils Peas And Mint Recipes

VIETNAMESE CHICKEN AND MINT SALAD

Steps:

• In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

LENTIL CHICKEN SALAD

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.

ROAST CHICKEN THIGHS WITH PEAS AND MINT

Steps:

• Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
• Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
• Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.
• If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

CHICKEN AND LENTILS

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.

CHICKEN SALAD WITH MINT AND FETA

Steps:

• Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
• Garnish with mint sprigs if desired.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

MINTY PEACH CHICKEN SALAD

Steps:

• Combine peaches, chicken, and cucumber in a large bowl.
• Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

CHICKEN SALAD WITH LENTILS, PEAS AND MINT

Steps:

• Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
• Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
• Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
• Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
• Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.