Chicken And Lentil Salad Recipes

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.

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.