Lentil Chicken Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Chicken
  • 4 chicken breasts
  • 1 cup low sodium vegetable broth
  • Yams
  • 2 yams, diced (makes around 4 cups)
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • A dash each of sea salt and fresh ground black pepper
  • Dressing
  • 2 teaspoons raw apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons cold-pressed olive oil
  • 2 teaspoons maple syrup or raw honey
  • 2 teaspoons grainy mustard
  • 1 teaspoon tahini (sesame seed butter)
  • Salad
  • 4 cups arugula
  • 2 cups cooked lentils (1 19 oz can), rinsed thoroughly if using canned
  • ¼ cup sun dried tomatoes, julienned
DIRECTIONS:
  1. Preheat the oven to 375°. Place the chicken breasts side by side in a baking dish and cover with the broth. Toss the yams with their accompanying oil and spices and spread out on a parchment paper lined baking sheet. Cook both the chicken and yams for 40 minutes, flipping the chicken and stirring the yams around halfway through. Meanwhile add the salad ingredients to a large bowl and blend the dressing ingredients. Once the chicken and yams are done set them aside for 5 minutes to cool slightly then toss in the large bowl with all the other ingredients and dressing
Recipe by Love from the Land at https://www.lovefromtheland.com/lentil-chicken-salad/