19 Oct Warm Chicken-Lentil Salad
Nutritional Information, Per Serving: 690 calories; 37 g fat; 6 g saturated fat; 57 g carbohydrate; 10 g fiber; 36 g protein
| Serving Size: | 4 |
Preparation
1. In a medium sized saute pan with a tight fitting lid, combine lentils, water and 1 teaspoon salt. Bring water and lentils to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.
2. While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan. Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes. Remove vegetables to a medium sized bowl.
3. In same pan used to cook vegetables, heat remaining oil over medium high heat. Season chicken tenders with remaining 1/2 teaspoon salt and pepper. Place in heated pan. Sauté on both sides until golden brown, about 3-4 minutes per side.
4. When lentils are tender, drain any liquid, and add lentils to vegetables. Stir in dressing and parsley, mix well.
5. Spoon lentils onto a serving platter and top with chicken tenders.
2. While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan. Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes. Remove vegetables to a medium sized bowl.
3. In same pan used to cook vegetables, heat remaining oil over medium high heat. Season chicken tenders with remaining 1/2 teaspoon salt and pepper. Place in heated pan. Sauté on both sides until golden brown, about 3-4 minutes per side.
4. When lentils are tender, drain any liquid, and add lentils to vegetables. Stir in dressing and parsley, mix well.
5. Spoon lentils onto a serving platter and top with chicken tenders.
Ingredients
* 1 1/2 pounds chicken tenders (8-12 tenders)
* 1 cup French green lentils
* 3 cups water
* 1 1/2 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground pepper
* 2 garlic cloves, minced
* 2 tablespoons olive oil, divided
* 1 small onion, diced
* 1 stalk celery, chopped
* 1/4 cup purchased red wine vinaigrette salad dressing
* 1/4cup minced Italian parsley
* 1 cup French green lentils
* 3 cups water
* 1 1/2 teaspoons kosher salt, divided
* 1/2 teaspoon freshly ground pepper
* 2 garlic cloves, minced
* 2 tablespoons olive oil, divided
* 1 small onion, diced
* 1 stalk celery, chopped
* 1/4 cup purchased red wine vinaigrette salad dressing
* 1/4cup minced Italian parsley