Chicken Lentil Salad

Serves 2 | Serving Size: 2 cups
Total Time: 15 min | Prep: 5 min | Cook: 10 min

This delicious salad is great for lunch or dinner. You can make it fast if you have leftover chicken! We used the cooked chicken strips from Trader Joes.

Ingredients:

1 cup of red lentils
2 cups of water
8 cups of assorted greens: bibb, arugula, basil, parsley
1 small cucumber, sliced
1 cup of tomatoes, sliced
1 tablespoon pistachios
1 tablespoon vinaigrette
1 tablespoon croutons
black pepper to taste
hot sauce to taste

Directions:
Arrange the lettuce on a large shallow dinner plate or platter.

Cook the lentils together in the water until soft, about 5 to 10 minutes or follow the package instructions.

Mold the lentils in a small bowl and place on top of the salad. Top with chicken, veggies, dressing, nuts, and croutons.

Serve immediately.

Chef's Tips:
You can use other types of protein, veggies, and nuts.

The dressing we used was a balsamic vinaigrette but you can use any dressing or oil and vinegar. Use sparingly.

Allergens: Milk, Egg, Peanut, Tree Nut, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications Filed Under:

• Cooking Demo
• February
• Free Favorites
• January
• Judy's Personal Favorites
• Lean Meat and Poultry
• Lunch and Light Dinners
• Make-Ahead Meals
• March
• Quick Meals <30 minutes
• Salads
• Salads/Sides

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