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Ice Cream Party

Warm Chicken Lentil Salad

45 min


1 1/2 pounds chicken tenders (8-12 tenders)

1 cup French green lentils

3 cups water

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground pepper

2 garlic cloves, minced

2 tablespoons olive oil, divided

1 small onion, diced

1 stalk celery, chopped

1/4 cup purchased red wine vinaigrette salad dressing

1/4 cup minced Italian parsley


In a medium sized saute pan with a tight fitting lid, combine lentils, water and 1 teaspoon salt. Bring water and lentils to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.

While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan. Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes. Remove vegetables to a medium sized bowl.

In same pan used to cook vegetables, heat remaining oil over medium high heat. Season chicken tenders with remaining 1/2 teaspoon salt and pepper. Place in heated pan. Saute on both sides until golden brown, about 3-4 minutes per side.

When lentils are tender, drain any liquid, and add lentils to vegetables. Stir in dressing and parsley, mix well.

Spoon lentils onto a serving platter and top with chicken tenders.

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