We eat a whole lot of chicken in my house. It is such a versatile ingredient to use. And you can`t have too much of a good thing. So I present you yet another chicken dish, salad with red lentils and feta.
Chicken salad with lentils and feta cream
2-3 servings
3/4 cup dried red lentils
1 1/2 cup water
1/2 tsp salt
2 large chicken filets
1 red apple, chopped
6 dried apricots, chopped
1 handful unsalted cashew nuts
2 oz baby spinach leaves
2 scallions, finely chopped
1/2 red chili, thinely sliced
8 sugar snap peas, in thin trips
Feta cream
3/4 cup greek yoghurt
2 oz feta cheese, crumbled
salt and pepper
Lemon vinagrette
2 tbsp lemon juice
1 tbsp honey
3 tbsp olive oil
1 tbsp chopped fresh oregano
salt and pepper
Cook the lentil first. Rinse lentils under running water, pour into a small saucepan with
water and salt. Bring to boil and boil for 1 minute. Turn off the heat, put the lid on and let stand for about
5 minutes until lentils are cooked to al dente. Drain in a colander. Set aside.
Season chicken with salt and lemon pepper .
Fry the chicken fillets in a large frying pan until cooked through and golden.
Rinse and drain the spinach leaves.
Mix yoghurt and feta cheese and season to taste.
Whisk together all the ingredients for the vinagrette.
On a large servingdish arrange lentils, baby spinach, apple, scallions, apricots , cashews, chili and sugar snaps. Spoon over the vinaigrette. Cut chicken filets in strips and put on top of the sallad. Dollop the feta creme on top. Serve
2-3 servings
3/4 cup dried red lentils
1 1/2 cup water
1/2 tsp salt
2 large chicken filets
1 red apple, chopped
6 dried apricots, chopped
1 handful unsalted cashew nuts
2 oz baby spinach leaves
2 scallions, finely chopped
1/2 red chili, thinely sliced
8 sugar snap peas, in thin trips
Feta cream
3/4 cup greek yoghurt
2 oz feta cheese, crumbled
salt and pepper
Lemon vinagrette
2 tbsp lemon juice
1 tbsp honey
3 tbsp olive oil
1 tbsp chopped fresh oregano
salt and pepper
Cook the lentil first. Rinse lentils under running water, pour into a small saucepan with
water and salt. Bring to boil and boil for 1 minute. Turn off the heat, put the lid on and let stand for about
5 minutes until lentils are cooked to al dente. Drain in a colander. Set aside.
Season chicken with salt and lemon pepper .
Fry the chicken fillets in a large frying pan until cooked through and golden.
Rinse and drain the spinach leaves.
Mix yoghurt and feta cheese and season to taste.
Whisk together all the ingredients for the vinagrette.
On a large servingdish arrange lentils, baby spinach, apple, scallions, apricots , cashews, chili and sugar snaps. Spoon over the vinaigrette. Cut chicken filets in strips and put on top of the sallad. Dollop the feta creme on top. Serve
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