Chicken And Lentil Salad Food

CHICKEN AND LENTIL SALAD

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.

ONE-POT LENTIL CHICKEN

Steps:

• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

CORIANDER ROAST CHICKEN THIGHS WITH PUY LENTIL SALAD

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.

WARM LENTIL SALAD WITH SERRANO, CHICKEN & ROCKET

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.