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Lentil salad with chicken and cheese

Lentil salad with chicken and cheese

Delicious, wholesome, mayo-free — great for a snack or for dinner! This lentil salad with chicken and cheese comes together in about 10 minutes if you cook the lentils and meat ahead of time. You can swap the sun-dried tomatoes for olives. Everything is dressed with vegetable oil and lemon juice — mayo skeptics will be happy!

Ropotushka

Recipe author

Composition / ingredients

Servings:

Lentils

0.6

Chicken fillet (breasts)

250

Brined cheese

200

Cucumbers (1 piece)

150

Sun-dried tomatoes

Bell pepper (1 piece)

200

Onion (1 piece)

Arugula

Vegetable oil

Lemons

0.5

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 32 % 8 g

Carbohydrates 32 % 8 g

133 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make lentil salad with chicken and cheese? Gather all the ingredients. Green lentils work well here, since they hold their shape better. Rinse them well in several changes of water, add 2 cups of water, and set them to cook. This takes about 25 minutes (from the boil). If you soak the lentils ahead of time, they'll cook faster. It's best to cook the fillet and lentils in advance so you don't have to wait for them to cool. Instead of sun-dried tomatoes, you can use olives.
Step 2:

Peel, wash, and grate the garlic on a fine grater or press it. To make the dressing, pour the oil into a small deep bowl, squeeze in the lemon juice, and add the garlic.
Step 3:

Season with salt and pepper to taste and mix well. Keep in mind that the cheese is quite salty, so don't oversalt the dressing.
Step 4:

You can swap the arugula for other greens — mint, spinach, lettuce, and so on. The key is for the greens to be young and fresh. Pick out any wilted leaves from the arugula, wash it, and dry it. Transfer it to a large salad bowl.
Step 5:

Wash the bell pepper, remove the stem and seeds, and cut it into small cubes.
Step 6:

Peel and wash the onion and cut it into small cubes too.
Step 7:

Wash the cucumber and trim off the end. If the skin isn't tough, damaged, or bitter, there's no need to peel it. Pat the cucumber dry and cut it into small cubes.
Step 8:

Cut the tomatoes into small pieces.
Step 9:

Taste the lentils — if they're already soft but there's too much water, turn up the heat and stir until all the liquid cooks off. Cool the finished lentils and add them to the vegetables in the salad bowl.
Step 10:

Rinse the chicken fillet under running water, put it in a pot of lightly salted water, and bring it to a boil. Cook over medium heat for 20 minutes after it boils. Then drain the water and let the chicken cool completely. Cut it into medium cubes.
Step 11:

Pour the dressing over the salad and toss.
Step 12:

Just before serving, add the pieces of cheese to the salad.

This salad keeps for a few more days in the fridge. Still, I prefer to make salads like this right before serving, because the greens and vegetables lose their look and the salad turns watery.
If the skin isn't tough, damaged, or bitter, there's no need to peel it.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).