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Chicken and Lentil Salad

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 3 or 4 (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.

Cook's Notes

For a main dish for 2 or 3, spoon the salad onto butter lettuce leaves that are dressed lightly with a simple vinaigrette.