Chicken and Lentil Salad

Chicken and Lentil Salad Recipe
Photo: Annabelle Breakey

Yield:

Serves 3 or 4 (serving size: 1 cup)
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

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

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

Preparation

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.

Note:

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

Mari Perrone, Santa Monica,

Sunset

October 2011
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