Chicken and Puy Lentil Salad

This is one of our summer favorites  Really easy and fast to prepare and perfect with a glass of chilled dry white wine. This feeds four as a light lunch with nice bread.


Ingredients

• 2 chicken breasts cut into thin strips about 2 inches long.
• 200 grams of puy lentils
• Bacon bits
• 1 medium sized shallot
• Olive oil
• White wine vinegar
• Dijon mustard
• Mixed leaf salad
• Chicken stock (optional)
• Thyme, sprig
• Oregano, sprig

Put the puy lentils into a saucepan with cold water, a pinch do salt, thyme, oregano and a little chicken stock if you are using it. Bring to the boil and simmer for 30 minutes until they have bite but are soft enough to eat.

Pour yourself a glass of wine or open a beer.

Next make the vinaigrette. In a salad bowl, measure in 3 salad spoons of olive oil, one of white wine vinegar and a teaspoon of Dijon mustard. Season. Finely chop the shallot and add this to the vinaigrette and then mix to emulsify.

Cook the chicken either on a griddle pan or on a barbecue, you are looking to get some good colour on the chicken but not over cook it. Cook the bacon until it is a little crispy. When the puy lentils are cooked, drain them and allow them to cool a little.

Add the salad to the vinaigrette, then the puy lentils, mix then layer on the grilled chicken and the bacon.

If you have some, sprinkle some chopped fresh herbs like parsley, fennel or dill. Serve with crusty bread, chilled dry white wine and lots of sun.

Location: Bobbin Head Road,North Turramurra,Australia