Home About Techniques Contact
Thursday, May 19, 2016

Warm Lentil and Chicken Salad

How to Make Warm Lentil and Chicken Salad Recipe - preparation 20 minutes cooking time 25 minutes Serves 4

125g/4oz/¾ cup Puy lentils
225g/8oz mangetouts, chopped
1 garlic clove, crushed
1 tsp Dijon powder
2 tbsp balsamic vinegar
4 tbsp olive oil
1 red (bell) pepper, seeded and sliced into rings
340g/12oz cooked chicken breast, shredded

1 Put the lentils in a pan and cover them with boiling water. Cook according to the pack instructions. Drain well.

2 Blanch the mangetouts in a pan of boiling water for 2 minutes. Drain, refresh under cold water and set aside.

3 In a bowl, with a wooden spoon, combine the garlic with a pinch of salt until creamy. Whisk in the mustard, balsamic vinegar and 3 tbsp oil. Set aside.

4 Heat the remaining oil in a frying pan, add the red pepper and cook for 5 minutes, stirring often, until tender.

5 Add the chicken and mangetouts to the pan and stir-fry for 2 minutes. Stir in the lentils and the dressing.

6 Serve the salad while it’s still warm.
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA