Chicken Salad With Lentils Peas And Mint Recipes

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CHICKEN SALAD WITH LENTILS, PEAS AND MINT



Chicken Salad with Lentils, Peas and Mint image

Categories     Salad     Chicken     Tomato     Lunch     Mint     Curry     Cucumber     Lentil     Pea     Spring     Summer     Chill     Healthy     Asian Pear     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 19

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.

Steps:

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

LENTIL SALAD WITH MINT AND FETA



Lentil Salad with Mint and Feta image

Categories     Salad     Vegetarian     High Fiber     Feta     Mint     Lentil     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

  • Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
  • Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
  • Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

ROAST CHICKEN THIGHS WITH PEAS AND MINT



Roast Chicken Thighs with Peas and Mint image

Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.

Provided by Aaron Crowder

Categories     Bon Appétit     Dinner     Chicken     Spring     Leek     Garlic     Lemon     White Wine     Wine     Pea     Mint     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced 1/2" thick
4 garlic cloves, thinly sliced
5 (2x1") strips lemon zest
2 bay leaves
1/3 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large

Steps:

  • Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
  • Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
  • Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15-20 minutes. Transfer chicken to a plate.
  • If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

SALAD WITH MINT AND PEAS



Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

CHICKEN SALAD WITH MINT AND FETA



Chicken Salad With Mint and Feta image

This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 3/4 cup servings, 6 serving(s)

Number Of Ingredients 12

3 cups cooked boneless skinless chicken breasts, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup English cucumber, cubed
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup of fresh mint, chopped
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
mint sprig, garnish (optional)

Steps:

  • Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
  • Garnish with mint sprigs if desired.

Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6

LENTIL-AND-MINT SALAD



Lentil-and-Mint Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups dried green lentils
1 yellow onion, halved
1 large sprig thyme
2 cloves garlic, peeled
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 red onion, peeled and finely chopped
1 red bell pepper, seeded and finely diced
1/2 cup chopped mint

Steps:

  • Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
  • Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams

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