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Lentil and poached chicken salad with gremolata
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Elevate lentils and Tuscan cabbage with zesty Italian Gremolata for a burst of fresh flavor.
Ingredients:
  • 300g (1 1/2 cups) French-style green lentils (see note)
  • 1/2 bunch flat-leaf parsley
  • 3 chicken breasts
  • 3 lemons
  • 2 bunches Tuscan cabbage (cavolo nero) (see note)
  • 1 onion
  • 80ml (1/3 cup) olive oil
  • 100g walnut pieces
  • 1 clove garlic
  • 95g (1/3 cup) Greek Style Yoghurt
Instructions:
  • In a saucepan, cover lentils with 5cm of water. Bring to a boil over medium–high heat and simmer for 20 minutes until tender.
  • Prepare the parsley by cutting off the stems. Place the stems in a frying pan and arrange the chicken on top. Squeeze the juice from one lemon over the chicken and add the lemon halves to the pan. Pour enough water to cover the chicken and bring to a boil over high heat. Reduce to medium heat and simmer for 12 minutes until the chicken is cooked through. Using a slotted spoon, remove the chicken and discard the cooking liquid.
  • Trim the stalks and centre vein from the cabbage, then finely chop it. Peel and finely chop the onion. Heat 2 tablespoons of oil in a frying pan over medium-high heat, then add the cabbage, onion, and walnuts. Cook while tossing for 5 minutes until soft. Season with salt and pepper to taste.
  • Roughly chop parsley leaves and place in a bowl. Peel and crush garlic, then grate in the zest of 1 lemon to make flavorful gremolata.
  • After draining the lentils, combine them with the cabbage mixture, half of the gremolata, and 2 tablespoons of oil. Squeeze the juice of the zested lemon over the mixture, then season to taste. Transfer the lentil salad onto a platter and top with shredded chicken. Drizzle a bit of yogurt over the salad, sprinkle with the rest of the gremolata, and serve with lemon wedges on the side.

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