Spring
Gluten Free

Chicken, Asparagus and Lentil Salad Recipe

Maggie's lentil salad recipe is so full of goodness: garden-fresh herbs, French-style lentils, chicken, asparagus and a lemon and cream dressing.
Chicken, Asparagus and Lentil Salad Recipe
Ingredients
Units
Units
1 cup (250ml) Maggie Beer Verjuice
1 cup (250ml) water
350g leek, chopped coarsely
5 sprigs lemon thyme
1 sprig rosemary
3 fresh bay leaves
6 whole black peppercorn
600g free-range chicken breasts
1/2 cup (100g) french-style green lentils
340g asparagus (2 bunches)
1 small red onion, finely diced
1/2 cup flat leaf parsley, coarsely chopped
1/2 bunch rocket
Dressing
2 tbspn crème fraiche
1 tbspn lemon juice
1 tbspn lemon thyme leaves, chopped
Methods
Prep time: 10 mins / Cook time: 30 mins.
METHOD
1
Combine the Verjuice, water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a saucepan over high heat; bring to a rapid simmer. Season the chicken breast, then add to the pan, skin-side down. Reduce heat to medium; cover and cook for 2 minutes, then turn them and cook for 2 minutes. Remove pan from heat; cover for 30 minutes. Slice the chicken thinly.
2
Meanwhile, cook lentils in a large saucepan of boiling water for 25 minutes or until just tender; drain.
3
Cook asparagus in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice in half lengthways.
4
DRESSING: Place ingredients in a small bowl and whisk to combine; season to taste.
5
Place lentils, chicken, asparagus, onion, parsley, rocket, and dressing in a large bowl; toss to serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
This Recipe Includes
If you liked this you might also like
See All Recipes