Lemon Lentil Chicken Salad

  • Yield: 6 servings


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