Greek-Inspired Chicken, Kale, and Lentil Salad
The word salad can mean different things to different people. Some people overlook a salad recipe while others are drawn to it! This is a recipe that is definitely worthy of your attention. With a little organization, it comes together quickly. Full of flavour, texture, and nutrition, this meal is also perfect for easy entertaining. Vary the vegetables in the salad and the seasonings in the chicken and you’ll end up with another delicious meal. Think ahead and double the chicken to freeze after seasoning. Then you’ll have one less step when you are ready to cook this dish another day. Keep in mind that the amounts of spices and vegetables are guidelines. Let your senses be your guide.
Ingredients
FOR SALAD
- 2 cups dry brown or green lentils *
- 1 bay leaf, optional
- 1- 2 red bell pepper, cubed
- 1 large English cucumber, cubed or sliced
- 1 large pkg cherry tomatoes, halved
- ½ red onion, diced
- 1 bunch kale
- 1 clove garlic, minced
- ½ tsp oregano
- 10 tbsp lemon juice or to taste
- 1 tbsp olive oil
- 1 teaspoon kosher salt
- handful Greek olives, sliced
- fresh ground black pepper to taste
- 4 - 6 tbsp Feta cheese to crumble on top
- 1 lemon, sliced for garnish
FOR TZATZIKI SAUCE
- ½ cucumber, inely grated and squeezed to remove liquid
- 1 cup thick whole milk Greek yogurt
- Juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- 1 garlic clove, finely minced
- ¼ teaspoon sea salt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
FOR CHICKEN
- 6 single chicken breasts
- 1 tbsp oregano
- ½ tsp paprika
- ½ tsp ground rosemary
- Salt and pepper
- 1 tbsp extra virgin olive oil
Instructions
PREPARE LENTILS
- Place lentils in large collander and rinse to remove dust and debris. Then place in medium heavy-bottom pot and pour enough water to cover by 1 inch. (Add bay leaf if using.) Bring to boil, reduce heat and simmer partially covered until tender but not mushy, about 16 to 20 minutes. In the last minute of cooking, add salt to taste. (Do not salt prior to cooking or lentil can become tough. Drain and allow to cool slightly. (Discard bay leaf if using.)
PREPARE CHICKEN
- While lentils are cooking, butterfly each breasts by splitting horizontally. Season both sides and salt generously. Set aside.
PREPARE SALAD
- While lentils are cooking, wash and dry kale. Debone by removing and discarding large stem. Slice leafy kale and add to large bowl. Sprinkle with sea salt and gently massage with fingers. Then add remaining ingredients, except feta. Toss well and adjust seasonings. Set aside.
MAKE TZATZIKI SAUCE
- While chicken is cooking, make sauce. Place ingredients in small bowl. Stir and adjust seasonings. Set aside.
COOK CHICKEN
- Once salad is ready, pre-heat cast iron pan on medium-high. Add 1 tbsp of extra virgin olive oil and immeidately add place breasts (skin-side down, if using breasts with skin) on pan. They should sizzle right away. If they start to smoke, reduce heat slightly. Do not touch breasts to allow a golden crust to form. After 2 to 3 minutes, flip to other side. Allow to cook another 3 minutes or until chicken measures 165°F (or slightly less as the chicken will continue to cook once removed from heat). Let rest on plate.
ASSEMBLE DISH
- On a large serving platter, spread lentils to cover surface. Top with salad. Then slice chicken diagonally and arrange on top of salad. Sprinkle with crumbled feta. Add a squeeze of lemon juice and a drizzle of olive oil. Serve with sauce.
- Serve hot or room temperature.
Notes
Another variation adds one extra step. Just before assembling the salad, quickly saute with a little olive oil the cooked and drained lentils, the chopped vegetables (not including the feta or sauce), and the sliced cooked chicken. Add a squeeze of fresh lemon juice and adjust seasonings. Then assemble the dish with the feta and sauce. Not a necessary step but it is another way of presenting this dish. Ohhhh so good!