Chicken and Green Lentil Salad

Instructions

1. Step 1

   Combine the rinsed lentils and water in a saucepan. Bring to a boil, reduce to low heat and simmer until tender but still holding their shape.

   Timer: 20 min (fixed)

   Ingredients used: 72.0 gr Green Lentil, 500.0 ml Water

   Cookware: saucepan

2. Step 2

   Drain the lentils thoroughly and spread them on a plate to cool.

   Timer: 10 min (fixed)

   Cookware: fine mesh strainer, plate

3. Step 3

   Slice the chicken breast horizontally into two even cutlets.

   Timer: 3 min (fixed)

   Ingredients used: 220.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board

4. Step 4

   Heat 5 ml olive oil in a frying pan over medium heat. Season the chicken with 1 gr salt and cook, turning once, until its thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 5.0 ml Olive Oil, 1.0 gr Salt

   Cookware: Food Thermometer, frying pan, tongs

5. Step 5

   Transfer the chicken to a clean plate, rest it briefly and shred it with two forks.

   Timer: 5 min (fixed)

   Cookware: fork, plate

6. Step 6

   Remove the pepper stems and seeds, then thinly slice the peppers. Coarsely grate the carrot and drain the corn well.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Carrot, 240.0 gr Kapia Pepper, 150.0 gr Sweet Corn

   Cookware: Box Grater, Chef Knife, cutting board, fine mesh strainer

7. Step 7

   Heat the remaining 10 ml olive oil in the frying pan over medium heat. Sauté the peppers and carrot until slightly softened, then stir in the corn and cook for 2 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 10.0 ml Olive Oil

   Cookware: frying pan, wooden spoon

8. Step 8

   Spread the sautéed vegetables on a clean plate and let them cool to room temperature.

   Timer: 10 min (fixed)

   Cookware: plate

9. Step 9

   Chop the lettuce and place it in a large mixing bowl with the cooled lentils, shredded chicken and cooled vegetables.

   Timer: 3 min (fixed)

   Ingredients used: 75.0 gr Lettuce

   Cookware: Chef Knife, cutting board, mixing bowl

10. Step 10

    Whisk the yogurt, dill, paprika and remaining 2 gr salt in a small bowl until smooth.

    Timer: 2 min (fixed)

    Ingredients used: 8.0 gr Fresh Dill, 75.0 gr Plain Yogurt, 2.0 gr Salt, 1.0 gr Sweet Paprika

    Cookware: small bowl, whisk

11. Step 11

    Add the yogurt dressing to the salad and fold gently until everything is evenly coated. Serve immediately or refrigerate promptly.

    Timer: 2 min (fixed)

    Cookware: mixing bowl, rubber spatula