You are here: Home » Recipes » Lemon Lentil Chicken Salad Lemon Lentil Chicken Salad Recipe by Serena Ball, RD 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. PrintEmail Ingredients 1 cup (about 6 ounces) lentils3 cups fat-free, reduced-sodium chicken broth1 bay leaf1 1/2 teaspoons butter3 green onions, chopped1 garlic clove, chopped2 teaspoons fresh thyme leaves or 1/2 teaspoon dried1/4 cup dry white wine2 teaspoons finely grated lemon rind2 cups (about 8 ounces) shredded, cooked chicken1/2 teaspoon salt Freshly ground black pepper1 tablespoon lemon juice1/2 teaspoon Dijon mustard1 tablespoon extra-virgin olive oil6 ounces butter lettuce, mesclun or other garden lettuce1/2 cup chopped fresh basil Instructions 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. 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. 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.