Chicken & Lentil Salad
40 Mins |
Servings:
6 |
Prep:
20 Mins |
Cook:
20 Mins
Chicken & Lentil Salad
40 Mins
Servings:
6
Prep:
20 Mins
Cook:
20 Mins
Chicken & Lentil Salad
40 Mins
Servings:
6
Prep:
20 Mins
Cook:
20 Mins
Ingredients
Ingredients
- 2 ½ cups (625 ml) dried green lentils
- 2 (2) Peak of the Market carrots, peeled and quartered
- 1 (1) medium Peak of the Market yellow onion
- 3 (3) whole cloves garlic
- 6 cups (1500 ml) chicken broth (or water)
- 1 (1) bay leaf
- 3 cups (750 ml) cooked chicken, cubed (about 3 chicken breasts)
- 1 cup (250 ml) thinly sliced Peak of the Market green onions
- 1 cup (250 ml) shelled, walnut halves or walnut pieces
- ½ cup (125 ml) chopped Italian parsley
- 4 cups (1000 ml) arugula, baby spinach or other greens (optional)
Dressing:
- 1/3 cup (80 ml) white wine or apple cider vinegar
- 3 (3) garlic cloves, peeled and minced
- ½ tsp (2.5 ml) Dijon mustard
- ½ cup (125 ml) olive oil
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) black pepper
- 1 Tbsp (15 ml) BeeMaid Honey
Method
- Rinse lentils and transfer to a large pot.
- Add carrots, yellow onion, 3 whole cloves garlic, chicken stock (or water) and bay leaf.
- Bring to a boil over medium heat.
- Reduce to a simmer, cover and cook for about 15-20 minutes or until lentils are tender but maintain their shape. (Cooking time may vary).
- While lentils are cooking, combine dressing ingredients using a whisk and set aside.
- Once lentils are cooked, drain and discard carrots, onion, garlic and bay leaf.
- Place lentils into a large bowl, add dressing, gently toss to combine.
- Add chicken to lentils, combine and refrigerate for 1 hour, or overnight.
- Just before serving, add the green onions, walnuts and parsley to chicken and lentils.
- Serve on top of a bed of greens, if desired.
Tips
Chicken and lentil mixture will keep in fridge for up to three days.
Share with
Friends and Family
Notes
Chicken and lentil mixture will keep in fridge for up to three days.