Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, confeed chicken and puy lentil salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Confeed chicken and Puy Lentil Salad is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Confeed chicken and Puy Lentil Salad is something which I’ve loved my entire life.

Confeed chicken and Puy Lentil Salad. Using a sharp knife, make a few long shallow incisions on both sides of the chicken. Meanwhile, whisk together the oil and vinegar.

To get started with this particular recipe, we have to first prepare a few components. You can have confeed chicken and puy lentil salad using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Confeed chicken and Puy Lentil Salad:

1. Take 100 gm Puy Lentil
2. Take 450 gm confeed chicken
3. Get 1 cucumber
4. Prepare 6 cherry tomato
5. Make ready 20 gm raisans
6. Prepare 30 gm sprout
7. Prepare 50 gm leaves
8. Take 50 gm zucchini
9. Take 50 gm Roasted Almonds
10. Get 30 gm carrots
11. Get 10 green Asparagus
12. Take Dressings :-
13. Take 50 ml olive oil
14. Make ready 1 lemon
15. Take 30 gm seeded mustard
16. Make ready 30 ml Balsamic vinegar
17. Make ready 50 ml almond oil
18. Make ready Salt and pepper
19. Prepare 30 gm shallots
20. Take 20 ml honey

Add the chicken broth or water and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Working in batches, blend about half of the lentil soup until it's thick and creamy. (You can blend all of it if you like a creamy lentil. This simple lentil salad is loaded with Greek flavors and health benefits.

Steps to make Confeed chicken and Puy Lentil Salad:

1. Boil lentil with carrot and onion. Cut all veggies evenly.
2. Marinate chicken with salt, pepper and olive oil.
3. Marinate for 1 hr in fridge. Blanch veggies.
4. Pan sear the chicken and saute vegetables. For dressing, mix all ingredients and pour on salad.

It's very easy to make and leftovers pack well for lunch! I usually stock up on black beluga lentils at Whole Foods and bulk bins, so I hope you can find them. If not, French green (le Puy) lentils will work, too. Fill a medium saucepan with water and put it over a high heat. Bring it to a boil and season well with salt.

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