Chicken &

Puy lentil salad

A salad for all seasons

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About this Recipe

By: Amanda

Puy lentils don’t need soaking and can be cooked just like rice, so are a quick and easy source of protein, fibre, vitamins and minerals to add to salads, soups, curries and casseroles.  Be careful not to overcook them, as they are delicious with a little ‘bite’ to them.  This recipe also works well with firm fish such as salmon or cod.

Servings:

 4

Ingredients

Step by Step Instructions

  • 2 large (or 4 small) chicken breasts, skinned
  • 1 tablespoon ground coriander seeds
  • 2 large garlic cloves, crushed
  • Juice of a lemon
  • 5 tablespoons olive oil
  • 300 grams cherry tomatoes
  • 225 grams Puy lentils, rinsed
  • 3 tablespoons fresh coriander, chopped
  • 100 grams mixed salad leaves e,g, rocket, baby spinach
  • 100 grams feta cheese, crumbled
  • Balsamic vinegar
Step 1

Using a sharp knife, make a few long, shallow incisions on both sides of the chicken breasts.

Step 2

Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).

Step 3

Preheat the oven to 230C. When the oven is hot, spread the chicken out on a baking tray, add the cherry tomatoes and bake for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.

Step 4

Meanwhile, place the lentils in a saucepan, cover with water, bring to the boil and then simmer for about 20 minutes, until cooked through.

Step 5

When cooked, drain the lentils, dress them with the remaining olive oil, lemon juice and chopped coriander and season with salt and pepper.

Step 6

To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.

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