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Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken is for Dinner.

Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken takes several minutes to prepare.

Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken takes several minutes to cook.

Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken makes 4 servings.

The ingredients for Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken are:

Dressing:
1/4 c olive oil (reserve a tsp for next step)
2 TBSP red wine vinegar
Juice of half of a large lemon (1 TBSP?)
1/2 tsp Dijon mustard (I think I used a bit more)
2 garlic cloves, pressed or minced
2 tsp fresh thyme, or 1/2 tsp dried
1/2 tsp salt
pepper, to taste

The rest:
1 tsp olive oil (out of the 1/4 cup above)
1 large red onion, halved vertically and thinly sliced
1 tsp red wine vinegar
1/2 lb green beans, cut into 2-inch lengths (2 cups)
1 1/2 c lentils
1/4 c chopped fresh parsley (I didn't use this)
3 oz. crumbled feta cheese
5 chicken tenders (10 oz.)
1 oz chopped raw walnuts, then lightly toast them
lettuce leaves (optional, not in nutrition info)
salt, pepper, & red pepper flakes to taste

Here is how you make Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken:

1.) Combine all the ingredients for the dressing in a screw-top jar and shake vigorously (I use a blender). Set aside.2.) Heat the teaspoon of oil in a medium-size skillet. Add the red onion and sauté 2 minutes. To set the color, sprinkle the vinegar over the onions and toss well. Sauté about 5 more minutes, or just until they become tender yet still crunchy. Remove from the heat.3.) Bring about 6 c water to a boil in a 3-qt saucepan. Drop in the green beans and let the water return to a boil. Cook 5 minutes, or until tender yet still bright green. Remove the green beans with a slotted spoon and place in a medium-size bowl. Pour on 1 tablespoon of dressing and set aside. Keep the water in the saucepan boiling.4.) Drop the lentils into the boiling water. After the water returns to a boil, cook the lentils, partially covered, for 15 to 20 minutes (my french green lentils took 35+ minutes to not be too crunchy). Stir occasionally. The lentils are done when they are tender and still a tad crunchy. Do not let them get all mushy. 5.) While the lentils are cooking, put 5 chicken tenders, about 10 oz. frozen, into about a cup of chicken broth in a nonstick saute pan and cook until just done (when all the meat is white and no pink juice runs from the center, if cut. Remove from heat, pour chicken broth into cooking lentils. Dice into 1/2 inch cubes and set aside.6.) When the lentils are done cooking, drain in a colander, then transfer to a large serving bowl. Pour on the dressing and toss well. When the lentils are warm, not hot, stir in the green beans, red onions, feta, and parsley. Serve on a few lettuce leaves (optional) with the chicken and walnuts sprinkled on top.Number of Servings: 4Recipe submitted by SparkPeople user DIET-DELIGHT.

The nutritional information for Warm Lentil Salad with Green Beans, Red Onion, Feta, Walnuts, AND Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 415.1

• Total Fat: 24.2 g
• Cholesterol: 56.4 mg
• Sodium: 723.8 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 9.1 g
• Protein: 27.5 g