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Insalata di Pollo e Lenticchie Insalata di Pollo e Lenticchie (Italian Chicken and Lentil Salad) Recipe Guide

Insalata di Pollo e Lenticchie

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Course Salad
Cuisine Italian

Equipment

  • Equipment Needed
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Salad tongs or large spoon

Ingredients
  

  • Ingredients
  • For the Salad:
  • 1 cup dried green or brown lentils or 2 cups canned, rinsed and drained
  • 2 cups cooked chicken breast shredded (about 2 medium breasts)
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
  • 1 red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil leaves torn
  • For the Dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or lemon juice for a lighter flavor
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Prepare the Lentils
  • Rinse the dried lentils under cold water to remove any debris.
  • Cook the Lentils: In a medium saucepan, add the lentils and cover them with water (about 2 inches above the lentils). Bring to a boil, then reduce to a simmer.
  • Simmer for 20-25 minutes or until the lentils are tender but not mushy. If using canned lentils, skip this step and rinse them thoroughly.
  • Drain and Cool: Once cooked, drain and set the lentils aside to cool slightly.
  • Step 2: Cook and Shred the Chicken
  • Cook the Chicken: If not using pre-cooked chicken, cook the chicken breasts in a skillet or bake in the oven. Season lightly with salt and pepper, and cook until no longer pink in the center (about 15-20 minutes).
  • Shred the Chicken: Once cooked, shred the chicken breasts using two forks.
  • Step 3: Prepare the Vegetables
  • Dice and Chop: Prepare the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and basil as directed above.
  • Step 4: Make the Dressing
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
  • Step 5: Assemble the Salad
  • In a large mixing bowl, combine the lentils, shredded chicken, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
  • Pour the Dressing: Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.
  • Stand Time: Let the salad stand for 5 minutes to allow the flavors to meld.
  • Variations and Tips
  • Vegetarian Option: Substitute shredded chicken with cubed tofu, chickpeas, or roasted vegetables for a hearty plant-based version.
  • Gluten-Free: This recipe is naturally gluten-free! Just ensure all seasonings and dressings are also certified gluten-free.
  • Make It a Meal: Serve over a bed of fresh greens, or alongside whole-grain bread or pita for extra fiber and sustenance.
  • Add-Ins: Try adding some olives, artichoke hearts, or crumbled feta cheese for additional flavors.
  • Batch Cooking: This salad keeps well in the fridge for up to 3 days, making it a great option for meal prep.
Keyword Insalata, Insalata di Lenticchie, Insalata di Pollo, Insalata di Pollo e Lenticchie