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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Chicken and Lentil Salad

Sunset OCTOBER 2011

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

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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 44%
  • Protein: 23g
  • Fat: 20g
  • Saturated fat: 3g
  • Carbohydrate: 33g
  • Fiber: 16g
  • Sodium: 259mg
  • Cholesterol: 32mg
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Chicken and Lentil Salad recipe

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