Chicken and Lentil Salad

Submitted by ratherbeswimmin

"Lentils are an excellent source of fiber, folate, and phosphorus and a good source of iron."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 2 - 2 1⁄2 cups cubed cooked chicken
• 3⁄4 cup dried lentils
• 1 large tart apple (Granny Smith)
• 1⁄2 lemon, juice of
• 1⁄4 cup minced red onion
• 1⁄2 cup chopped walnuts, toasted
• red leaf lettuce, leaves

• Dressing

• 1⁄2 lemon, juice of
• 1⁄4 teaspoon ground turmeric
• 1⁄2 teaspoon curry powder
• 1⁄4 teaspoon ground cinnamon
• salt
• fresh ground black pepper
• 2⁄3 cup grapeseed oil

directions

1. Add lentils to a medium saucepan; add 2 cups cold water.
2. Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes (taste for doneness).
3. When done, drain and set aside.
4. To make the dressing: add lemon juice to a small bowl.
5. Whisk in the turmeric, curry powder, and cinnamon.
6. Add in salt and pepper to taste; whisk until all seasonings have dissolved.
7. Slowly add in the oil, whisk as you pour, until an emulsion forms.
8. Core and coarsely chop the apple; toss with lemon juice.
9. In a large mixing bowl, mix together the chicken, warm lentils, apple, onion, and walnuts.
10. Pour the dressing over the mixture; toss gently to coat.
11. Cover with saran wrap and refrigerate for up to 2 hours or serve immediately.
12. Serve salad on red leaf lettuce leaves.