Lentil Chicken Salad Recipe
- 2 cups shredded iceberg lettuce
- 1 cup cooked lentils
- 1 cup diced cooked chicken
- 1 cup diced celery
- 1/2 cup shredded carrot
- 1/2 cup chopped pecans
- 1 cup mayonnaise
- 1/4 cup chunky salsa
- 4 green onions, chopped
- 1 tablespoon lemon juice
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salsa, onions and lemon juice. Pour over salad; toss gently to coat. Serve immediately. Yield: 4-6 servings.
Originally published as Lentil Chicken Salad in Country Woman September/October 2002, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lentil Chicken Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review