Tapas

Poultry

Chicken and Green Lentils Vinaigrette by Lynette Rohrer Shirk

Serve this salad on individual plates or on one large platter as part of a tapas spread.

1 cup French green lentils

5 cups water

1 bay leaf

2 tablespoons olive oil

1 carrot, finely chopped

1 stalk celery, finely chopped

2 tablespoons minced shallots

1 cup shredded roast chicken meat

1 teaspoon minced garlic

3 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon champagne vinegar

1 teaspoon lemon zest

1 tablespoon chopped fresh thyme

Salt and pepper to taste

Put the lentils, water, and bay leaf in a saucepan, bring to a boil, reduce heat, and simmer 20 minutes. Drain in a colander, remove the bay leaf, and let the lentils cool. Put them in a large bowl and set aside.
Heat the olive oil in a sauté pan and cook the carrot, celery, and shallots in it over medium heat for about 5 minutes, until tender. Add them with any oil left in the pan to the lentils.
Add the chicken, garlic, extra-virgin olive oil, lemon juice, champagne vinegar, lemon zest, thyme, salt, and pepper to the lentils. Toss to combine and chill.