Warm Chicken-Lentil Salad
Servings
4 Servings
Ingredients
- 1½ pound chicken tenders 8-12 tenders
- 1 cup French green lentils
- 3 cup water
- 1½ teaspoon kosher salt divided
- 1/2 teaspoon freshly ground pepper
- 2 garlic cloves minced
- 2 tablespoon olive oil divided
- 1 small onion diced
- 1 stalk celery chopped
- 1/4 cup purchased red wine vinaigrette salad dressing
- 1/4 cup minced Italian parsley
Instructions
- In a medium sized saute pan with a tight fitting lid, combine lentils, water and 1 teaspoon salt. Bring water and lentils to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.
- While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan. Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes. Remove vegetables to a medium sized bowl.
- In same pan used to cook vegetables, heat remaining oil over medium high heat. Season chicken tenders with remaining 1/2 teaspoon salt and pepper. Place in heated pan. Saute on both sides until golden brown, about 3-4 minutes per side.
- When lentils are tender, drain any liquid, and add lentils to vegetables. Stir in dressing and parsley, mix well.
- Spoon lentils onto a serving platter and top with chicken tenders.
- Source: ChickenEveryMonth
Yay, so glad you are spreading the word, hope it comes out great.
Going to make this for Shabbos. When I mentioned this to my daughter she asked, Oh is it because its a Joy of Kosher recipe. She is learning fast. Looks good so excited to make it.