Ingredients Jump to Instructions ↓

  1. For the chicken breasts:

  2. 4 boneless, skinless chicken breasts

  3. 4 cloves garlic, roughly chopped

  4. 1 tbsp dried Italian herb mix (rosemary, thyme, basil, oregano, marjoram)

  5. 1 tsp fresh ground black pepper

  6. salt to taste

  7. For the salad:

  8. 2 cups cooked lentils, drained, cooled

  9. 2 tbsp olive oil

  10. 1/4 cup rice vinegar

  11. 1/2 lemon, juiced

  12. 1 tbsp Dijon mustard

  13. salt and fresh ground black pepper to taste

  14. 4 cups arugula leaves, washed, dried

  15. lemon wedges to garnish, optional

Instructions Jump to Ingredients ↑

  1. Combine all the chicken breast ingredients in a zip lock plastic bag and shake to combine. Refrigerate for 2 to 8 hours to marinate. Add the lentils, olive oil, vinegar, mustard, lemon, salt and pepper to a mixing bowl; mix well to combine. Just before serving, fold in the arugula, and divide salad on four plates.

  2. Remove chicken from the marinade and remove any pieces of garlic, so they don’t burn on the grill. Season the chicken with additional salt if desired. On a hot, preheated grill pan, cook for about 5 minutes per side, or until done. Chicken can also be grilled, broiled, or pan fried.

  3. Top the cold lentil and arugula salad with a chicken breast and serve with lemon wedges.

  4. Note: Lentil salad can be made well in advance, with the arugula leaves added just before service.


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