Lentil And Poached Chicken Salad With Gremolata Recipe

Cooking Directions

• STEP 1.Rinse and cook the lentils according to package instructions. Drain and set aside.
• STEP 2.In a large pot, bring water to a boil. Add the chicken breasts and simmer for 10-12 minutes until cooked through. Remove from the pot and let cool. Shred the chicken into bite-sized pieces.
• STEP 3.In a small bowl, combine the lemon zest, garlic, and parsley to make the gremolata.
• STEP 4.In a large salad bowl, combine the cooked lentils, shredded chicken, and gremolata. Toss well to combine.
• STEP 5.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 6.Drizzle the vinaigrette over the lentil and chicken mixture. Toss gently to coat.
• STEP 7.Serve the salad chilled or at room temperature. Garnish with additional parsley if desired.

Cooking Tips

• You can use any type of lentils for this recipe, but green or brown lentils work best as they hold their shape well.
• Make sure to cook the lentils until they are tender but still have a slight bite to them.
• To poach the chicken, you can also use chicken thighs or a whole chicken. Adjust the cooking time accordingly.
• For extra flavor, you can add some chopped cherry tomatoes or diced cucumber to the salad.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover salad in an airtight container in the refrigerator.
• To serve, you can enjoy the salad on its own or with a side of crusty bread.
• This salad is also great for meal prep and can be packed for lunches or picnics.