Packed with protein, this chicken salad recipe is a light and healthy alternative to mayo-based salads. Use it as hearty side salad or as the filling in lettuce wraps.
1 1/2 cups water
1/3 cup dry lentils, rinsed and drained
2 Tbsp red wine vinegar
1/4 cup chopped scallions
2 cups diced cooked boneless skinless chicken breast
1/2 cup diced celery
1/2 cup diced cucumber
1/4 cup diced green bell pepper
2 oz chopped pimentos
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
Lettuce leaves, for garnish
- In a saucepan, bring water to a boil over medium heat. Reduce heat to low and add lentils. Cover and simmer for about 20 minutes, or until lentils are just tender. Drain and refrigerate until cooled. (Alternative no-cook method: Soak the lentils in the refrigerator overnight.)
- In a bowl, combine remaining ingredients and lentils and mix well. Serve on a bed of lettuce.
Serving size: 3/4 cup
Per Serving: Calories: 100, Fat: 1g, Saturated Fat: 0g, Cholesterol: 20mg, Sodium: 40mg, Carbohydrates: 10g, Fiber: 4g, Protein: 13g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD