Left Continue shopping
Your Order

You have no items in your cart


Salad with chicken breast and lentils

Salad with chicken breast and lentils: the delicious recipe

We know, with the arrival of the hot season, we don't always feel like eating red meat; here the white meat of chicken and turkey come to the rescue and are perfect for creating tasty, nutritious but light dishes and within reach of the hot season.

Recipes with chicken meat know how to offer flavors that combine perfectly with the delicacy of white meat and every ingredient that is combined, recipes such as chicken curry, grilled chicken with seasonal vegetables or simple morsels on a skewer manage to conquer truly all palates. But when the high temperatures start to make themselves felt, chicken salads are perfect for satisfying the eyes, the stomach and the desire to enjoy something light.

Among the many salad recipes that we can find with chicken, with the most famous of all Caesar Salad, one stands out thanks to the simplicity of the preparation and the genuineness of the ingredients, to bring to the table a truly complete nutritionist-proof meal: the recipe chicken with lentils and vegetables. The chicken salad recipe can adapt to many combinations, with the addition of courgettes and walnuts, chickpeas and almonds or a fresh seasonal salad, but this version is really tasty and with a gourmet taste.

Chicken salad with lentils recipe

Ingredients for 4 people

  • 500g sliced ​​chicken breast
  • 200g canned lentils / 250g dried lentils
  • 1 stick of celery
  • 1 sprig of thyme
  • 1 garlic
  • 1 bay leaf
  • Salt and Pepper To Taste
  • EVO oil to taste
  • nutmeg to taste
  • sorrel salad to taste
  • cloves to taste
  • ground cinnamon to taste

Seasoning ingredients

  • 80 g of sour cream / non-sweet Greek yogurt
  • 1 bunch of parsley
  • 1 teaspoon lemon juice
  • 1 shallot
  • EVO oil to taste

Salad with chicken breast and lentils

If you don't use canned lentils, let the lentils soak at least overnight. Peel the onion, carrot and cut into cubes and place them in a pan with boiling water, 1 bay leaf and cook the lentils for about 30 minutes.

Let's prepare the chicken for the salad. We take a bowl and put in it some chopped garlic, pepper, nutmeg, cloves and 1 teaspoon of cinnamon. Now put the sliced ​​chicken breast in the mixture and let the spices adhere well to the meat - let's try to marinate it for at least a couple of hours.

Once the marinating time has passed, we heat the olive oil in a pan and roast the chicken breast with some garlic and thyme. Let it cook without the marinating spices blackening too much. Remove the chicken and leave to cool in the cooking juices.

We prepare the vegetables and the dressing sauce, wash some salad as desired, some carrots, some celery. Now let's make a sauce with the sour cream/yoghurt, adding the shallots, lemon juice, a little oil, chopped shallots and parsley. Now, put the salad, the lentils mixed with the celery, the carrot and the freshly made sauce on a serving plate and finally put the chicken breast. Season with salt and pepper and serve.