Turkish Chicken and Green Lentil Salad

Instructions

1. Step 1

   Put the rinsed lentils in a saucepan and cover generously with water. Bring to a boil over high heat, then cook over low heat until tender but still holding their shape; drain thoroughly and let cool.

   Timer: 22 min (fixed)

   Ingredients used: 100.0 gr Green Lentil

   Cookware: colander, saucepan

2. Step 2

   Place the chicken in a clean saucepan and cover it with water. Bring to a boil over high heat, reduce to low heat, and cook until the thickest part reaches 74°C.

   Timer: 18 min (fixed)

   Ingredients used: 400.0 gr Chicken Breast

   Cookware: saucepan

3. Step 3

   Transfer the cooked chicken to a clean cutting board. Once cool enough to handle, shred it into bite-size pieces and let it cool to room temperature.

   Timer: 8 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Heat the olive oil in a frying pan over medium heat. Add the sliced onions and cook, stirring occasionally, until softened without deep browning.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 2.0 piece Onion

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

5. Step 5

   Grate the carrots, add them to the softened onions, and cook over medium heat until tender. Transfer the mixture to the large mixing bowl and let it cool to room temperature.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Carrot

   Cookware: Box Grater, frying pan, Large Mixing Bowl, wooden spoon

6. Step 6

   Whisk the yogurt, mayonnaise, mustard, dill, lemon juice, salt, dried mint, and black pepper together until evenly blended.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 20.0 gr Dill, 2.0 gr Dried Mint, 30.0 ml Lemon Juice, 45.0 ml Mayonnaise, 15.0 ml Mustard, 480.0 ml Plain Yogurt, 5.0 gr Salt

   Cookware: Chef Knife, cutting board, Medium mixing bowl, whisk

7. Step 7

   Slice the lettuce into ribbons and cut the roasted red peppers into bite-size strips.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Lettuce, 2.0 piece Roasted Red Pepper

   Cookware: Chef Knife, cutting board

8. Step 8

   Add the cooled lentils, shredded chicken, drained corn, lettuce, and roasted peppers to the cooled onion and carrot mixture. Toss gently to distribute the ingredients.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 gr Corn

   Cookware: Large Mixing Bowl, wooden spoon

9. Step 9

   Add the yogurt dressing and fold gently until everything is evenly coated. Serve immediately or cover and refrigerate until serving.

   Timer: 2 min (fixed)

   Cookware: Large Mixing Bowl, wooden spoon