My new favorite salad!
1 cup dry lentils
3 T balsamic vinegar, divided
2 chicken breasts
1 small garlic clove
2 T olive oil
Salt and pepper to taste
1 can chickpeas, rinsed and drained
1 tomato, chopped
1/4 red onion, chopped
Fresh baby spinach
Combine 4 cups of water with 1 cup dried lentils. Boil for 5 minutes, then reduce to a simmer for 15 to 20 minutes. Do NOT add salt to the water. Drain lentils when done cooking.
Combine cooked lentils with 2 T balsamic vinegar. Stir and chill in frig for at least an hour.
Boil chicken breasts until cooked through. When they are done, shred with a fork so it resembles pulled pork. Place in frig so it begins to cool.
To make vinaigrette: 1 T balsamic vinegar, garlic clove, olive oil, salt and pepper.
Assemble salads: place spinach in the bottom of each salad bowl, add lentils, tomatoes, chicken, tomatoes, onions, chickpeas and feta. (I had A LOT of lentils left over.) Add dressing to each salad.
Did I change anything? I ended up making twice as much dressing. It was quick and easy so it wasn’t a big deal.
What did the family think? Everyone ate it! The boys’ salads did not have lentils, tomatoes or red onions and I let them eat it with a different salad dressing, but they ate it an no one complained. They have discovered the yumminess of feta, so that helped. 🙂
from Cookie Magazine