Chicken and Puy Lentil Salad with Coriander

Rachel Allen's recipe for a light but filling salad.

Ingredients


  • 2 large or 4 small chicken breasts (skinned)
  • 1 tblsp whole coriander seeds (toasted and ground)
  • 2 large garlic cloves (peeled and crushed or grated)
  • salt and freshly ground black pepper
  • 5 tblsp olive oil
  • 1 lemon (juice only)
  • 225 g puy lentils
  • 3 tblsp chopped fresh coriander (stalks and leaves)
  • 100 g mixed salad leaves (such as rocket, baby beetroot, baby spinach and frisée)
  • 100 g feta cheese (crumbled)
  • dash of balsamic vinegar

Method

  1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
  2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
  3. Preheat the oven to 230°C (450°F/Gas 8).
  4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
  5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
  6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
  7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.

Notes:

This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins





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