Posted October 25, 2023 by: Admin #Kitchen

Chicken with Lentil Salad

Ingredients for the Salad

• 1 cup dried brown Masoor lentils (this will yield 3 cups cooked lentils)
• 227g (½ Ib) grape tomatoes, washed and cut into halves
• 2 tablespoons olive oil
• 4 small boneless chicken breasts, seasoned with salt and freshly ground pepper
• 4 cups ready to use arugula or mixed greens
• ⅓ cup crumbled Feta Cheese

Ingredients for Lemon Dressing

• 3 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• 2 teaspoons honey
• 1 teaspoon finely grated lemon or lime rind (Zest)
• 1 small clove garlic, crushed
• kosher salt and freshly ground black pepper to taste

Instructions

• Cook lentils in advance: If you soak the lentils for 2 hours, they’ll cook in 15-18 minutes. You can also cook the lentils without soaking, which will take at least 40 minutes. You can do this in advance. 1 cup dried brown lentils yields 3 cups cooked.
• Cook the chicken: While the lentils are cooking, heat the olive oil in a heavy-based grill pan and cook the chicken over medium heat for 6-8 minutes on each side or until fully cooked and no longer pink inside.
• To make lemon dressing: combine the lemon juice, olive oil, honey, lemon or lime rind (zest), and crushed garlic together in a salad bottle and shake thoroughly to combine. Add enough salt and pepper to taste.
• Mix all salad ingredients: place lentils and tomatoes in a large bowl and pour dressing over. Toss to combine. Let flavors meld for at least 30 minutes; the longer, the better.
• Assemble the salad: divide the arugula and lentils over 4 plates. Add a piece of chicken to each plate. Drizzle dressing over greens and sprinkle with Feta cheese. Serve.