For some odd and inexplicable reason, I’ve always held on to a fear of cooking lentils. No reasoning, no backstory, just a substantial fear. I really can’t make sense of it, I grew up eating lentils, I love them, and they’re incredibly easy to make. Which is what I learned when I let my barriers down and gave it a try. This is part two in my summer salad series (part one is here) and let me just say this salad is so good. Its perfectly hearty, yet pleasantly light and will definitely leave you satiated. Not to mention, lentils are incredibly good for you. I was too excited and proud of myself for making lentils to not share what I did with them, but in all honestly I think you’ll be very happy with this dish and how easy it is to prepare. Once again, this dish can be made vegetarian.
- 2 Carrots, Peeled and coarsely diced
- 1/2 Red Onion, Diced
- 1/3 Cup Roughly Torn Basil Leaves
- 1 Bone in, Skin on, Chicken Breast
- 1 1/2 Cups Chopped Red Kale (or curly kale)
- 1 Cup Black Lentils
- 1 Avocado, Cut in cubes
- 2 Celery Stalks, Diced
- 1/4 Cup Rougly Chopped Mint
- 2 Tablespoons Dijon Mustard
- 4 Tablespoons Olive Oil
- Juice of 1 Lemon
- Preheat oven to 375
- Season chicken breast and drizzle with olive oil.
- Place on a lined baking sheet and place in oven until thoroughly cooked (time depends on oven and size of chicken)
- Once the chicken is cooled, remove skin and cut into small pieces.
- Cook lentils according to instructions on the package, then drain and let cool.
- In a large bowl combine all salad ingredients and mix well.
To make dressing:
Add mustard and lemon to small mixing bowl and slowly whisk in the oil, season to taste. Mix dressing into salad and garnish with freshly torn basil and mint. Enjoy!