Name: Greek Lentil & Chicken Salad Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 6 Servings
Ingredients: 2 cups lentils, cooked & drained; 2 cups chicken, breast, cooked, diced; 1/2 cup red onion, fresh, diced; 2 cups cherry or grape tomatoes, red, halved; 1 pepper, red, sweet, diced; 1/2 English cucumber, quartered length-wise, sliced; 2 tbsp olive oil; 3 tbsp lemon juice, fresh squeezed; 1 cup feta cheese, crumbled (about 175 g); 3 tbsp oregano, fresh; OR; 1 tbsp oregano, dried; 1/2 tsp black pepper, freshly ground; 1/4 cup parsley, fresh, minced (optional garnish)

1

Rinse the canned lentils under cold running water and leave to drain. Alternately, use 2 cups (500 mL) of cooked from-scratch lentils. Add to a large salad bowl.

2

Dice the cooked chicken, dice onion, cut tomatoes in half, diced red pepper and cut cucumber into quarters length-wise and slice into smaller triangles. Add to bowl and toss.

3

Pour olive oil and fresh squeezed lemon juice over salad and toss. Top with crumbled feta, dried oregano and freshly ground black pepper and toss again. Garnish with chopped parsley (optional garnish).

Search

Might be interested

Cooking for a Crowd

Chicken. Eat it anytime.

Cooking for a Crowd

Chicken. Eat it anytime.

Nutrition info

Food prep tip

Greek Lentil & Chicken Salad Vinaigrette

Ingredients

Step by step