Chicken and Lentil Salad with Feta Cream

Everyone likes eating chicken and it is such a versatile ingredient to use.  And you can`t have too much of a good thing. So here is another chicken dish, salad with red lentils and feta.

Chicken and Lentil Salad with Feta Cream

2-3 servings

What you need: 

  • 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 juic
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh oregano
  • salt and pepper

Steps to make Chicken and lentil salad 

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 serving dish 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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