Curried lentil salad with chicken from lhj

1 Servings

Ingredients

Quantity Ingredient
1 cup Dried lentils; picked over and rinsed
2 cups Water
1 Cinnamon stick; (3 inches)
6 Whole cloves
6 Cardamom pods
2 tablespoons Fresh lemon juice
2 tablespoons Olive oil
Salt
½ teaspoon Curry powder
½ teaspoon Freshly ground pepper
1 cup Thinly sliced celery
¼ cup Thinly sliced green onions
1 pounds Boneless skinless chicken breast
½ cup Plain low-fat yogurt
½ cup Fresh reduced-fat sour cream
½ cup Cilantro; chopped
1 tablespoon Fresh lemon juice
½ teaspoon Salt
⅛ teaspoon Ground red pepper; up to 1/4
Seedless red grapes
¼ cup Chopped; toasted almonds

Directions

CREAMY CILANTRO SAUCE

1. Combine lentils, water, cinnamon, cloves and cardamom in small saucepan.

Bring to boil; reduce heat, cover and simmer until tender, 20 minutes; drain. Whisk lemon juice, oil, ¾ teaspoon salt and the curry and pepper in small bowl. Add hot lentils and toss. Cool. Remove spices and stir in celery and green onions.

2. Meanwhile, combine chicken with ½ teaspoon salt and water to cover in medium saucepan. Bring almost to boil, reduce heat and simmer gently, 10 minutes. Drain, then cool to room temperature. Slice chicken thin and arrange on platter with lentils and grapes. Drizzle chicken with some of the sauce and sprinkle with almonds. Pass remaining sauce. Makes 4 servings.

3. Make Creamy Cilantro Sauce: Combine all ingredients in small bowl.

Makes 1 cup.

PER SERVING Calories 475 Total Fat 17 g Saturated Fat 4 g Cholesterol 78 mg Sodium 953 mg Carbohydrates 36 g Protein 45 g Notes: A clever change from pasta, lentils are easy to cook, loaded with fiber and compatible with many flavors. Seasoned with curry, served with poached chicken and cooled with a yogurt-cilantro sauce, this salad is the perfect light supper.

Prep time: 25 minutes plus cooling Cooking time: 30 minutes Degree of difficulty: Easy

Sent: Tuesday, March 24, 1998 9:22 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved.

MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@...] on Tuesday, March 24, 1998 9:22 AM

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998

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