Lemon Lentil Chicken Salad

  • Yield 6 servings

Serving lentils with the flavors of lemon and thyme is classically French; but this salad can be easily adapted to include any herbs or lettuces you find at the farmer’s market.


1 cup (about 6 ounces) lentils
3 cups fat-free, reduced-sodium chicken broth
1 bay leaf
1 1/2 teaspoons butter
3 green onions, chopped
1 garlic clove, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1/4 cup dry white wine
2 teaspoons finely grated lemon rind
2 cups (about 8 ounces) shredded, cooked chicken
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
6 ounces butter lettuce, mesclun or other garden lettuce
1/2 cup chopped fresh basil


  1. Combine lentils, broth and bay leaf in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 30 minutes. Drain and discard bay leaf.
  2. Heat butter in large nonstick skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add thyme and wine. Cook until linquid is reduced by half, about 2 minutes, scraping the pan to loosen any browned bits. Stir in lemon peel and cooked lentils. Remove from heat and stir in chicken; add with salt and pepper. Serve at room temperature or chill.
  3. To serve, combine lemon juice and Dijon mustard then whisk in olive oil, salt and pepper to taste; pour over lettuce and toss gently. On a serving platter or individual plates, top lettuce with lentil mixture and garnish with chives.



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