Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers Recipe

Name: Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound French green lentils, picked over and rinsed; 1 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat; 1 cup water; 4 sprigs thyme, plus 1/2 tablespoon fresh thyme leaves; 2 red bell peppers; 2 1/2 tablespoons extra-virgin olive oil; 1 tablespoon red-wine vinegar; 1 tablespoon balsamic vinegar; 1/2 teaspoon coarse salt, plus more for seasoning; 6 ounces baby arugula (about 6 cups); 6 ounces smoked skinless, boneless chicken breast, cut into matchsticks; Freshly ground pepper

Servings: persons

1/2 pound French green lentils, picked over and rinsed
1 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
4 sprigs thyme, plus 1/2 tablespoon fresh thyme leaves
2 red bell peppers
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon coarse salt, plus more for seasoning
6 ounces baby arugula (about 6 cups)
6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
Freshly ground pepper

1
In a medium saucepan, combine the lentils, broth, water, and thyme sprigs.
2
Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until the lentils are tender, about 20 minutes.
3
Drain and set aside in a bowl to cool.
4
While the lentils are cooking, roast the red peppers over a gas flame or under the broiler, turning occasionally, until blackened.
5
Place in a heatproof bowl, cover with plastic wrap, and let stand until cool.
6
Peel and seed the peppers, and cut into 1/2-inch slices.
7
Place the strips in a small saucepan with 1 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes.
8
Set aside, and let cool.
9
In a large bowl, whisk together the vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended.
10
Add half of the dressing to the lentils, and toss to coat.
11
Add the arugula, chicken, and cooled pepper strips to the remaining dressing, and toss.
12
Season both salads with salt and pepper.
13
Arrange the lentils into mounds on each of 6 salad plates, form a well in the center of each, and fill with the arugula mixture.
14
(Per serving)
15
Calories: 250
16
Fat: 9g
17
Cholesterol: 15mg
18
Carbohydrate: 26g
19
Sodium: 560mg
20
Protein: 17g
21
Fiber: 3g

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound French green lentils, picked over and rinsed, 1 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat, 1 cup water, 4 sprigs thyme, plus 1/2 tablespoon fresh thyme leaves, and more.

Yes, Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers

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