Lentil Chicken Salad Food

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SEXY LENTIL SALAD



Sexy Lentil Salad image

Not just another lentil salad....this is Can't-Stop-Eating-It delish. Made with green lentils, feta, tomatoes, cucumber and drizzled with a beautiful lemon salad dressing. Cooking the lentils in a simple flavoured broth rather than just water or marinating canned lentils in the dressing makes all the difference. Outrageously long-looking ingredient list is misleading! Keeps well for 2 days, recipe video below.

Provided by Nagi

Time 35m

Number Of Ingredients 22

1 cup / 200g dried green lentils ((or other lentils) (Note 1 for canned))
1 cup / 200g vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups / 375 ml water
1 large garlic clove (, smashed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of leafy fronds))
250 g / 8oz cherry tomatoes (, halved or quartered (Note 3))
2 cucumbers (, cut into quarters then diced)
1 red onion (, finely diced)
¼ cup coriander / cilantro (, finely chopped)
¼ cup parsley (, finely chopped)
90 g / 3 oz feta (, crumbled (or more!))
2 handfuls rocket / arugula lettuce ((optional - bed for salad))
2 tsp lemon zest
2 tbsp lemon juice
1/3 cup / 85 ml extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced)
1 tsp sugar, optional
½ tsp salt + black pepper

Steps:

  • Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
  • Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don't want to rinse away flavour!). Set aside.
  • Place Dressing ingredients in a jar, shake well.
  • Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
  • Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)

Nutrition Facts : ServingSize 340 g, Calories 341 kcal

LENTIL CHICKEN SALAD



Lentil Chicken Salad image

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

2 cups shredded iceberg lettuce
1 cup cooked lentils
1 cup diced cooked chicken
1 cup diced celery
1/2 cup shredded carrot
1/2 cup chopped pecans
1 cup mayonnaise
1/4 cup chunky salsa
4 green onions, chopped
1 tablespoon lemon juice

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.

LENTIL AND RICE SALAD



Lentil and Rice Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 carrot, peeled and finely diced
1 small onion, finely chopped
2 garlic cloves, minced
1 1/4 cups dried green lentils
2 1/2 cups chicken broth, plus 2 cups
1 bay leaf
1 cup long-grain white rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
  • Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

ONE-POT LENTIL CHICKEN



One-pot lentil chicken image

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Provided by Sarah Randell

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 24

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

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.

Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

MARINATED LENTIL SALAD



Marinated Lentil Salad image

Marinated Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 11

1 lemon ($0.59)
1/4 cup olive oil ($0.44)
2 cloves garlic, minced ($0.16)
1/2 Tbsp dried oregano ($0.15)
1/2 tsp salt ($0.02)
Freshly Cracked Pepper
1 cup dry brown lentils ($0.40)
1/2 bunch parsley ($0.40)
1 pint grape tomatoes ($2.99)
1/4 small red onion ($0.24)
2 oz feta, crumbled ($1.12)

Steps:

  • Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
  • While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
  • Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
  • When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
  • Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

Nutrition Facts : ServingSize 1 Serving, Calories 238.67 kcal, Carbohydrate 25.93 g, Protein 10.03 g, Fat 11.78 g, Fiber 5.27 g, Sodium 352.02 mg

CHICKEN ON A WARM LENTIL SALAD



Chicken on a Warm Lentil Salad image

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

4 boneless and skinless chicken breast fillets (roughly 200 grams each piece)
3 teaspoons olive oil
1 brown onion, chopped finely
2 slices rindless bacon, chopped finely
2 garlic cloves, crushed
1/4 cup dry white wine
1/4 cup chicken stock
2 (400 g) cans lentils, drained and rinsed well
250 g cherry tomatoes, quartered
1/2 cup fresh flat leaf parsley

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.

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GREEK STYLE CHICKEN LENTIL SALAD - GLUTEN FREE - THE ...
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RICE, LENTIL AND SPICY CHICKEN SALAD - SOSCUISINE
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ASIAN LENTIL & CHICKEN SALAD – PALOUSE BRAND
Asian Salad Instructions. Bring water to boil, add lentils, reduce heat to a slow boil and cook until tender, approximately 20 minutes, drain, cover and chill. In a separate bowl combine scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste, and sesame oil in a bowl. Mix well, add to chilled, cooked lentils, mix well, and ...
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55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
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SEARED SALMON WITH LENTIL SALAD RECIPE | CHATELAINE
Whisk lemon juice with garlic, sumac, Dijon and remaining 2 tbsp oil and 1/4 tsp salt in a large bowl. Stir in lentils, cherry tomatoes, arugula, …
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CHICKEN, LENTIL AND FETA SALAD WITH TZATZIKI DRESSING ...
Add onion and cook until soft and starting to caramelise, 3-4 minutes – add a little wine or chicken stock during cooking to lift the chicken pan brownings and stop them from burning on the bottom of the pan. Add lentils and toss to heat through. Season to taste with salt and pepper. Combine all tzatziki dressing ingredients.
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Estimated Reading Time 1 min
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RECIPE: LENTIL CHICKEN SALAD - RECIPELINK.COM
LENTIL CHICKEN SALAD 2/3 cup lentils 1 1/2 cups water FOR THE DRESSING: 1/4 cup light mayonnaise 2 Tbsp. green onions, chopped 1/8 tsp. hot red pepper sauce FOR THE CHICKEN SALAD: 1 cup cooked chicken, diced 1/2 cup diced celery 1/2 cup cucumber, diced 1/4 cup bell peppers, diced 2 oz. chopped pimento TO SERVE: 4 cups mixed salad greens
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Category Salads-Main Dish
Reply to Recipe
From Gladys/PR, 07-01-2006
Title Recipe


GREEK LENTIL & CHICKEN SALAD VINAIGRETTE » CHICKEN FARMERS ...
2 Dice the cooked chicken, dice onion, cut tomatoes in half, diced red pepper and cut cucumber into quarters length-wise and slice into smaller triangles. Add to bowl and toss. Add to bowl and toss. 3 Pour olive oil and fresh squeezed lemon juice over salad and toss.
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LENTIL AND CHICKPEA SALAD RECIPE | HEALTH.COM
Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic.
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CHICKEN & PUY LENTIL SALAD - FOOD | DRINK | RECIPES
Bake for 15 minutes. Add the tomatoes and cook for a further 15 minutes until the chicken is cooked through with no pink meat. 2. Meanwhile, whisk together the oil and vinegar. Heat the lentils according to pack instructions and stir in the dressing along with the rocket and the tomatoes. Serve topped with the sliced chicken breasts.
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Servings 2
Calories 418 per serving


LENTIL CHICKEN SALAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
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.
From stage.tasteofhome.com


LENTIL CHICKEN SALAD - ALL INFORMATION ABOUT HEALTHY ...
Lentil Chicken Salad Recipe: How to Make It top www.tasteofhome.com. 1 cup cooked lentils 1 cup diced cooked chicken 1 cup diced celery 1/2 cup shredded carrot 1/2 cup chopped pecans 1 cup mayonnaise 1/4 cup chunky salsa 4 green onions, chopped 1 tablespoon lemon juice Directions In a large bowl, combine the first six ingredients. In a small bowl, combine the …
From therecipes.info


COLD LENTIL SALAD RECIPES RECIPES RECIPE FOR CHICKEN
Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat.
From tfrecipes.com


LENTIL SALAD RECIPES | ALLRECIPES
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly! By Pooja Mottl. Lentil Salad with a Persian Twist.
From allrecipes.com


LENTIL CHICKEN SALAD - TFRECIPES.COM
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.
From tfrecipes.com


HEALTHY LENTIL SALAD RECIPES - EATINGWELL
Mediterranean Lentil & Kale Salad. The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette. To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own. By Diabetic Living Magazine.
From eatingwell.com


LENTIL SALAD RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


LENTIL CHICKEN SALAD RECIPE
Lentil chicken salad recipe. Learn how to cook great Lentil chicken salad . Crecipe.com deliver fine selection of quality Lentil chicken salad recipes equipped with ratings, reviews and mixing tips. Get one of our Lentil chicken salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


20+ BEST LENTIL RECIPES | RECIPES, DINNERS AND EASY MEAL ...
Lentil Quinoa Salad This power salad pairs hearty lentils with nutty quinoa for a filling and nutritious bite. Best of all, you only need a handful of basic ingredients to …
From foodnetwork.com


10 BEST LENTIL CHICKPEA SALAD RECIPES - YUMMLY
Lentil and Chickpea Salad with Coriander, Cumin, and Garlic Oil The Furious Pear Pie. chickpeas, garlic oil, red onion, finely ground salt, coriander seeds and 14 more.
From yummly.com


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