Chicken & Lentil Salad

40 Mins
Prep: 20 Mins | Cook: 20 Mins | Servings: 6

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 

Directions

  1. Rinse lentils and transfer to a large pot.
  2. Add carrots, yellow onion, 3 whole cloves garlic, chicken stock (or water) and bay leaf.
  3. Bring to a boil over medium heat.
  4. 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).
  5. While lentils are cooking, combine dressing ingredients using a whisk and set aside.
  6. Once lentils are cooked, drain and discard carrots, onion, garlic and bay leaf.
  7. Place lentils into a large bowl, add dressing, gently toss to combine.
  8. Add chicken to lentils, combine and refrigerate for 1 hour, or overnight.
  9. Just before serving, add the green onions, walnuts and parsley to chicken and lentils.
  10. Serve on top of a bed of greens, if desired.

Note: Chicken and lentil mixture will keep in fridge for up to three days.

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