Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, confeed chicken and puy lentil salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Confeed chicken and Puy Lentil Salad. Using a sharp knife, make a few long shallow incisions on both sides of the chicken. Meanwhile, whisk together the oil and vinegar.
Confeed chicken and Puy Lentil Salad is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Confeed chicken and Puy Lentil Salad is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook confeed chicken and puy lentil salad using 20 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Confeed chicken and Puy Lentil Salad:
- Get 100 gm Puy Lentil
- Get 450 gm confeed chicken
- Take 1 cucumber
- Get 6 cherry tomato
- Make ready 20 gm raisans
- Make ready 30 gm sprout
- Get 50 gm leaves
- Make ready 50 gm zucchini
- Prepare 50 gm Roasted Almonds
- Take 30 gm carrots
- Make ready 10 green Asparagus
- Take Dressings :-
- Take 50 ml olive oil
- Take 1 lemon
- Make ready 30 gm seeded mustard
- Get 30 ml Balsamic vinegar
- Take 50 ml almond oil
- Take Salt and pepper
- Get 30 gm shallots
- Prepare 20 ml honey
Add the chicken broth or water and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Working in batches, blend about half of the lentil soup until it's thick and creamy. (You can blend all of it if you like a creamy lentil. This simple lentil salad is loaded with Greek flavors and health benefits.
Instructions to make Confeed chicken and Puy Lentil Salad:
- Boil lentil with carrot and onion. Cut all veggies evenly.
- Marinate chicken with salt, pepper and olive oil.
- Marinate for 1 hr in fridge. Blanch veggies.
- Pan sear the chicken and saute vegetables. For dressing, mix all ingredients and pour on salad.
It's very easy to make and leftovers pack well for lunch! I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Fill a medium saucepan with water and put it over a high heat. Bring it to a boil and season well with salt.
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