Puy Lentil Chicken Salad with Apple and Hazelnuts

, from Issue #68. November, 2016
Photography by Josh Griggs.
    Puy Lentil Chicken Salad with Apple and Hazelnuts

    Puy lentils are my go-to base for a range of salads. This one’s topped with tender chicken, juicy slices of apple and crunchy hazelnuts with a tangy mustard dressing. 

    Serves: 4

    INGREDIENTS

    4 single chicken breasts, skin on
    2 teaspoons caraway seeds
    oil and butter, for cooking
    1 cup puy lentils, cooked
    2 cos lettuces, cut into wedges through the stem
    1–2 braeburn apples, quartered, cored and thinly sliced
    400 grams assorted greens – choose one or a selection of green beans, snow peas and sugar snaps, blanched
    ⅓ cup roasted hazelnuts, roughly chopped

    Dressing
    4 tablespoons mayonnaise
    2 tablespoons olive oil
    1 tablespoon Dijon mustard
    1 tablespoon apple cider vinegar
    1 clove garlic, crushed
    sea salt and ground pepper

    METHOD

    Dressing: Whisk all the ingredients together in a bowl and season.


    Salad: Season the chicken on both sides and sprinkle with caraway seeds.
    Heat a little oil and butter in a sauté pan and cook the chicken until fully cooked through. Set aside.
    Toss the lentils with 2 tablespoons of the dressing and season generously with salt and pepper.

    To serve: Divide the lentils between plates. Top with the lettuce wedges, apple, the green vegetables and sliced chicken.
    Drizzle the dressing over the top, then scatter with hazelnuts and a grind of pepper. 

     

    Pantry note: Puy lentils are a small dark green lentil with a slight peppery flavour and hold their shape during cooking. They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France. To cook, cover with plenty of cold water, bring to the boil and cook until just tender but still with a little bite. Drain and rinse under cold water then drain well. 

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