LENTIL CHICKEN SALAD
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435 calories, Fat 38g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.
WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET
A filling rustic summer salad
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
- Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.
Nutrition Facts : Calories 320 calories, Fat 3 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2012 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein
CHICKEN ON A WARM LENTIL SALAD
A fast chicken dinner. Grilled or BBQ'ed chicken breast on top of a warm lentil salad. Gluten-free if a gluten-free chciken stock is used. Instead of chicken can use lamb or fish to serve with the salad
Provided by Jubes
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ROSEMARY CHICKEN WITH WARM LENTIL AND SPINACH SALAD
Steps:
- Preheat oven 180 C. Put chicken pieces in roasting pan with garlc, rosemary, wine and 1/4 pt water. Season welland roast for 45 mins, until cooked through. Add a little more water if tins looks dry. Heat the lentils through and drain thoroughly. Add remaining ingedients to lentils including juices from the roasting pan. Season well, divide between 4 plates and top with chickenand serve warm
CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD
Rustle up this coriander chicken with puy lentil salad after a workout - a clever balance of protein and nutrient-dense carbs makes it an ideal post-exercise meal
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 1h5m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/ gas 7. Boil the lentils for 35-40 mins over a medium heat until tender.
- Meanwhile, put the ginger, fresh coriander, garam masala, the ground coriander, ground cumin and the 2 whole garlic cloves in a large bowl with half the lemon juice and 3 tbsp of the yogurt. Blitz using a hand blender until smooth. Use 4 tbsp of the mixture to coat the chicken thighs in a large bowl. Arrange the chicken on a baking tray in a single layer.
- Add the remaining yogurt to the remaining spice and herb mixture, along with the turmeric, 1 tsp oil, the grated garlic, 1 tbsp water and remaining lemon juice to taste. Set aside.
- Tip the onions, peppers and cauliflower into the bowl used for the chicken, and toss with 1 tbsp oil to coat in some of the spice mix. Spread the veg out on a baking tray, then put in the oven with the chicken for 30-35 mins until the chicken is cooked through.
- Remove the chicken and wrap in foil to keep it warm. Scatter the cumin seeds over the veg and return to the oven for 5 mins until golden.
- To serve, drain the lentils and put in a serving bowl with the roasted veg and the remaining turmeric yogurt. Gently toss together. Serve with the chicken (taking the meat off the bones), and scatter with the extra coriander. If you're following the Healthy Diet Plan, eat half and pack up the rest to eat cold another day. Will keep chilled for up to three days or frozen for up to a month.
Nutrition Facts : Calories 419 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER
Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. For less tangy dressing, use 1/2 cup yogurt and 1/2 cup light mayonnaise for the 1 cup of yogurt.
Provided by KateL
Categories Lunch/Snacks
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
- Pat chicken dry and add chicken and cook until browned on both sides.
- Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
- Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
- Remove from heat and use Natural Release Method.
- Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
- Let lentils and chicken pieces cool completely.
- Mix lentils and chicken with grapes, cashews and celery.
- Mix yogurt and curry powder until well blended.
- Serve salad on a bed of lettuce. Pass dressing separately.
Nutrition Facts : Calories 661, Fat 28.8, SaturatedFat 6.9, Cholesterol 73.3, Sodium 355.2, Carbohydrate 59.3, Fiber 17.1, Sugar 19.1, Protein 44.4
CHICKEN AND PUY LENTIL SALAD WITH CORIANDER
Steps:
- With a sharp knife, make a few long shallow incisions on both sides of the chicken breasts. Put in a bowl. Add the ground coriander, garlic, a pinch of black pepper, lemon juice and the olive oil. Mix into the chicken, making sure all the meat is evenly coated in the marinade. Allow to sit for about half an hour or an hour if you have the time, and preheat the oven to 250C, gas 9. When the oven is good and hot, spread the chicken out on a baking tray and cook it for anything from 15-30 minutes, depending on the size of the chicken breasts. Put the lentils in a saucepan and cover with water, boil for about 20 minutes, until cooked through. When they are cooked, drain the lentils then dress them with the olive oil, lemon juice, chopped coriander, and season with salt and pepper. When the chicken is cooked, take it out of the oven and allow it to rest for a couple of minutes. To assemble the salad, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Put on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.
HERB-STUFFED CHICKEN WITH CARAMELIZED ONION, LENTIL, AND FETA SALAD
Number Of Ingredients 15
Steps:
- Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not clean skillet.)
- While onions are browning, simmer lentils in 1 cup broth and 1 cup water in a 3-quart saucepan, uncovered, stirring occasionally, until just tender, 20 to 25 minutes. Drain lentils in a sieve, then stir into onions in medium bowl along with salt and pepper. Cool to room temperature.
- Stir together dill, 3 tablespoons parsley, 2 tablespoons reserved onions, and salt and pepper to taste in a small bowl. Pat chicken dry and cut a 3- to 4-inch-long pocket horizontally in thicker side of each chicken breast. Gently stuff chicken breasts with herbed onions, then season chicken with salt and pepper.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then turn off burner directly below where chicken will go and reduce remaining burner(s) to moderately high.
- Grill chicken, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until cooked through, 8 to 11 minutes total. Transfer to a plate and let stand, loosely covered, while making sauce.
- Stir together arrowroot and 2 tablespoons broth in a small bowl. Purée remaining 1 1/2 tablespoons reserved onions with remaining 1 1/4 cups broth in a blender until smooth, then pour into skillet and deglaze by boiling over moderate heat, stirring and scraping up brown bits, 1 minute. Reduce heat to low, then add arrowroot mixture and cook, stirring, until just thickened, about 1 minute (do not let boil). Stir in 1/2 teaspoon lemon juice and season with salt and pepper. Remove from heat and keep warm, covered.
- Stir mint, remaining tablespoon parsley, and remaining 2 teaspoons lemon juice into lentils, then toss with lettuce and season with salt and pepper. Slice chicken, then divide salad among 6 plates and top with chicken, feta, and sauce.
- *Available at specialty foods shops and some supermarkets.
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