Lentil Chicken Salad Recipes

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.

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:

• 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.

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.

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.