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
- 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.