Lentil and Rice Salad with Chicken

By ForkAndTheCork

Ingredients

• 1 cup lentils, picked over and rinsed
• 1/2 package (approx. 5 oz.) precooked brown rice
• Coarse salt and ground pepper
• 1 pint cherry or grape tomatoes, halved (2 cups)
• 3/4 cup thinly sliced scallions, (4 to 6 scallions)
• 2 boneless skinless chicken breast halves, poached then chopped
• 1 Romaine Heart, chopped
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/3 cup crumbled feta cheese

Preparation

Step 1

1. In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well. (skip this step if using precooked lentils)

2. Place chicken in a pot and cover with water by 1 inch. Bring to a boil, then reduce to a soft boil and continue to poach until chicken is cooked through, approx. 20 minutes. Once cool, cut chicken into bite size pieces, and season with salt and pepper.


3. Place chopped romaine heart in a large bowl. Gently stir in lentils, rice, chicken, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.