Chicken Salad with Lentils, Peas and Mint Recipe

Name: Chicken Salad with Lentils, Peas and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2/3 cup dried lentils; 3 tablespoons fresh lemon juice; 3 tablespoons plus 1 teaspoon olive oil; 2 large skinless boneless chicken breast halves; 2 teaspoons (generous) curry powder; 2/3 cup canned low-salt chicken broth; 1 cup cauliflower florets; 3/4 cup fresh or frozen peas; 2 small tomatoes, seeded, diced; 1 1/4 cups diced English hothouse cucumber; 2 green onions, sliced; 3 tablespoons sour cream; 2 tablespoons chopped fresh mint; 2 large bunches watercress, trimmed; 1 Asian pear* or Bartlett pear, peeled, cored, diced; 1 large tomato, cut into wedges; Fresh mint sprigs; Asian pears are also called Chinese pears and apple pears. Available in the produce section of many supermarkets.

Servings: persons

3 cups water
2/3 cup dried lentils
3 tablespoons fresh lemon juice
3 tablespoons plus 1 teaspoon olive oil
2 large skinless boneless chicken breast halves
2 teaspoons (generous) curry powder
2/3 cup canned low-salt chicken broth
1 cup cauliflower florets
3/4 cup fresh or frozen peas
2 small tomatoes, seeded, diced
1 1/4 cups diced English hothouse cucumber
2 green onions, sliced
3 tablespoons sour cream
2 tablespoons chopped fresh mint
2 large bunches watercress, trimmed
1 Asian pear* or Bartlett pear, peeled, cored, diced
1 large tomato, cut into wedges
Fresh mint sprigs
Asian pears are also called Chinese pears and apple pears. Available in the produce section of many supermarkets.

1
Bring 3 cups water and lentils to boil in heavy medium saucepan.
2
Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes.
3
Drain well.
4
Transfer lentils to large bowl.
5
Mix in 1 tablespoon lemon juice and 1 tablespoon oil.
6
Cover and refrigerate.
7
Rub chicken breasts on both sides with curry powder.
8
Season with salt and pepper.
9
Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat.
10
Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side.
11
Transfer chicken to plate and refrigerate until well chilled.
12
Add chicken broth to same skillet and bring to boil.
13
Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes.
14
Add mixture to lentils.
15
Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices.
16
Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint.
17
Season salad to taste with salt and pepper.
18
cover and refrigerate until well chilled, about 2 hours.
19
(Salad can be prepared 1 day ahead.
20
Keep refrigerated.
21
Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil.
22
Season to taste with salt and pepper.
23
Mix pear into chicken salad.
24
Mound chicken salad in center of 4 plates.
25
Surround with watercress.
26
Garnish salad with tomato wedges and mint sprigs and serve.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 cups water, 2/3 cup dried lentils, 3 tablespoons fresh lemon juice, 3 tablespoons plus 1 teaspoon olive oil, and more.

Yes, Chicken Salad with Lentils, Peas and Mint 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.

That's it — enjoy your meal!

Chicken Salad with Lentils, Peas and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions