52 minutes ago
Tuesday, August 16, 2011
It's 10:30 a.m. I have a friend stopping by for lunch at noon.
Oh good. I don't have much to offer, maybe grilled cheese sandwiches or tuna (always available from this kitchen).
She is a fancy lady, a foodie, a New Yorker, fashionista, thin, attractive, with excellent taste, so maybe I'll rethink the grilled cheese idea.
So I have these 2 cans of lentils, (yes, I found precooked lentils in a can, which I have never seen before) and 1 leftover chicken breast.
Ok, now we have a start.
I was skeptical about precooked lentils, but I opened the can and drained them and took a taste and they were delicious, maybe not for a soup, but certainly for a salad.
I shredded the chicken, added some of this and some of that, and a colorful delicious salad was born.
It was so good that the fancy friend asked me for the recipe.
Here it is.
Chicken w/ Lentil Salad:
2 cans (if you can find them) of Goya precooked lentils, rinsed & drained
1 cooked leftover chicken breast, shredded
1 cup of heirloom tomatoes, colors mixed, cut into quarters
handful of currants
1/4 of a red onion, minced
handful of fresh basil leaves, chopped
handful of fresh parsley leaves, chopped
handful of fresh chives, snipped
6 tbsp white balsamic vinegar
6 tbsp olive oil
kosher salt & pepper
Add your rinsed and drained lentils to a large bowl and toss in the rest of the ingredients. Season with kosher salt & pepper.
Add the oil and vinegar and adjust seasonings.
Serve at room temperature.
Hopefully no one will be stopping by tomorrow for lunch, so I can have the leftovers all to myself!