← All recipes

🥗 Colorful Salad with Lentils, Chicken, and Arugula

380 kcal · 30 min · 4 servings

Ingredients

• 300 g Puy lentils
• 1 red onion
• 1 sprig thyme
• 2 tbsp rapeseed oil
• 1200 ml vegetable broth
• 1 bay leaf
• pepper
• 400 g chicken breast fillet
• salt
• 500 ml poultry broth
• 250 g cherry tomatoes
• 80 g arugula (1 bunch)
• 3 tbsp olive oil
• 2 tbsp red wine vinegar

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Let the lentils drain well.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Wash the thyme sprigs.
6. 6. Shake the thyme sprigs dry.
7. 7. Heat the rapeseed oil in a pot.
8. 8. Sauté the onion cubes until translucent over medium heat.
9. 9. Add the lentils to the onion mixture.
10. 10. Sauté the lentils briefly.
11. 11. Pour in the broth.
12. 12. Add the bay leaf.
13. 13. Add the thyme sprig.
14. 14. Season with pepper.
15. 15. Simmer the mixture over medium heat for about 40 minutes.
16. 16. Drain the cooked lentils.
17. 17. Let the lentils cool down.
18. 18. Rinse the chicken meat under cold water.
19. 19. Pat the chicken meat dry.
20. 20. Season the chicken with salt.
21. 21. Season the chicken with pepper.
22. 22. Heat the broth in a pot.
23. 23. Place the chicken in the hot broth.
24. 24. Poach the chicken over low heat for about 20 minutes.
25. 25. Remove the chicken from the broth.
26. 26. Let the chicken cool down.
27. 27. Shred the chicken meat into small pieces.
28. 28. Wash the tomatoes.
29. 29. Halve the tomatoes.
30. 30. Wash the arugula.
31. 31. Remove tough stems or wilted leaves from the arugula (clean).
32. 32. Spin-dry the arugula.
33. 33. Whisk the olive oil with the vinegar for the vinaigrette.
34. 34. Season the vinaigrette with salt.
35. 35. Season the vinaigrette with pepper.
36. 36. Mix the cooled lentils with the arugula.
37. 37. Add the tomato pieces.
38. 38. Add the chicken pieces.
39. 39. Divide the salad mixture among 6 plates.
40. 40. Drizzle the salad with the vinaigrette.

Nutrition per serving

• kcal: 380
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 24 g