This Lentil and Chicken Salad with Raisins and Feta Cheese recipe can easily be made with some leftovers

1 cup brown or green lentils
2 cups roughly chopped cooked chicken (grilled, roasted, or leftover rotisserie chicken)
1 cup cubed cucumber
1/4 cup golden raisins
2 Tbsp crumbled feta cheese
2 tsp roughly chopped flat-leaf parsley
2 Tbsp balsamic vinegar
2 Tbsp mild agave nectar/ honey
1 tsp Dijon mustard
1/4 cup olive oil
Pinch of kosher salt
Pinch of fresh black pepper

How to
In a small pot, add the lentils and 2 cups of water. Bring to a low boil over medium heat, then reduce heat to simmer and cook, uncovered, for 20-30 minutes, until the lentils are tender. Drain, and place in a bowl in the refrigerator for 30 minutes, until chilled. (You can do this up to a day ahead, or substitute ready-to-eat cooked lentils from the grocery store.)

Add the chilled lentils to a large mixing bowl, with the chicken, cucumber, raisins, feta and parsley.

In a small jar with a tight-fitting lid, combine the vinegar, agave, mustard, olive oil, salt and pepper. Shake vigorously to emulsify the dressing. Pour just as much as you need – and not more – on the lentil mixture. Stir gently to coat all of the ingredients with dressing.

Serve at room temperature or chilled.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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