Warm Chicken-Lentil Salad

Warm Chicken-Lentil Salad


  • 1 1/2 pounds chicken tenders (8-12 tenders)
  • 1 cup French green lentils
  • 3 cups water
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • 1 small onion, diced
  • 1 stalk celery, chopped
  • 1/4 cup purchased red wine vinaigrette salad dressing
  • 1/4cup minced Italian parsley

Cooking Directions:

In a medium sized sauté pan with a tight fitting lid, combine lentils, water and 1 teaspoon salt. Bring water and lentils to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.

While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan.  Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes.   Remove vegetables to a medium sized bowl.

In same pan used to cook vegetables, heat remaining oil over medium high heat.  Season chicken tenders with remaining 1/2 teaspoon salt and pepper.  Place in heated pan.  Sauté on both sides until golden brown, about 3-4 minutes per side.

When lentils are tender, drain any liquid, and add lentils to vegetables.  Stir in dressing and parsley, mix well.

Spoon lentils onto a serving platter and top with chicken tenders.  

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat