Lentil Chicken Salad Recipes

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.

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 ON A WARM LENTIL SALAD

Steps:

• Cut each breast in half horizontally . You will have two thinnner slices of chicken breast that will cook much more quickly than a whole thick breast piece.
• Cook the chicken on an oiled grill plate, until browned both sides and cooked through. Cover to keep warm and set aside.
• Heat the olice oli in a medium saucepan. Cook the chopped onion, bacon and garlic. Cook and stir until the onion is browned and soft.
• Add the wine to the onion/bacon mix.
• When the wine is almost all evaporated, add the chicken stock and the drained and rinsed lentils. Remove from the heat when the lentils are hot and the stock has reduced by half.
• Add the quartered tomatoes and chopped parsley. Stir to combine.
• Serve the chicken with the lentil salad and sprinle over some additional parsley leaves as garnish.

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.

CHICKEN AND LENTIL SALAD

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.

SARAH'S QUICK WARM LENTIL SALAD

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.