There are many ways to incorporate lentils into our diet. And although at home I don't completely renounce the legume stews During the summer, salads become the way to present chickpeas, lentils and beans that I enjoy. And there is no need to complicate things, this lentil salad with crumbled roast chicken and tomato is an excellent alternative for a summer meal.
In addition to healthy, nutritious and fresh, This salad can accompany you anywhere. Are you going to spend the day at the beach? Put it in a tupperware and take it with you. You will only need a piece of fruit or yogurt to complete the meal. Do you have to work? In a small container you can carry an important portion with you in your bag.
Needless to say, although I chose chicken and tomato as my main accompaniments, this salad would benefit from add some other vegetables like diced grilled zucchini or cucumber, for example. Try it and customize it to your liking!
The recipe
- Some lettuce leaves
- 1 pot of cooked lentils
- 2 roasted chicken thighs, crumbled
- 1 chive
- 2 ripe tomatoes
- 20 almonds (or other nuts)
- Olive oil
- Sal Island
- Pepper
- Vinegar
- We clean the lettuce and we cut the leaves to place them at the bottom of a fountain or a tupperware.
- Then we incorporate the lentils after running them under cold water to remove excess salt and drain them well.
- Next, add the crumbled chicken thighs. If you don't have one, you can quickly cook a chicken breast or opt for a tray of commercial shredded chicken.
- We also add the chopped chives. and the diced tomatoes.
- Season, season with oil and vinegar to taste and mix.
- Then we incorporate the almonds or the chosen dried fruit.
- Place in the refrigerator for up to half an hour before serving the lentil salad with crumbled roast chicken and tomato.