Chicken and Lentil Salad

Chicken and Lentil SaladRecipe
Photo: Annabelle Breakey
Serves 3 or 4 (serving size: 1 cup)


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1 cup brown lentils, sorted of debris and rinsed
1/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 teaspoon fennel seeds, crushed
1 teaspoon chopped fresh tarragon
1/2 cup slivered red onion
1 cup shredded rotisserie chicken
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup flat-leaf parsley leaves


Total: 30 Minutes

1. Simmer lentils in 1 qt. lightly salted water in a covered saucepan just until tender to the bite, 15 minutes. Drain.

2. Mix remaining ingredients in a bowl, then gently stir in warm lentils.

Note: Nutritional analysis is per serving.

Created date

September 2011

Nutritional Information

Calories 398
Caloriesfromfat 44 %
Protein 23 g
Fat 20 g
Satfat 3 g
Carbohydrate 33 g
Fiber 16 g
Sodium 259 mg
Cholesterol 32 mg