Lentil Chicken Salad
A great way to use lentils is in this satisfying salad. Besides the combination of textures, the tasty ingredients blend well with the creamy dressing. It merited a blue ribbon and praise from all the tasters at our church fair.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 cup: 435 calories, 38g fat (5g saturated fat), 34mg cholesterol, 291mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 11g protein.
Originally published as Lentil Chicken Salad in Country Woman September/October 2002