Lukewarm lentil salad with chicken

Name: Lukewarm lentil salad with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g red lentils; 150 g cherry tomatoes; 1 Onion; 4 Stem(s) Parsley; 400 g Chicken filet; 7-10 Tbsp some + 3 tablespoons oil; 7-10 Tbsp salt, pepper; 5 TABLESPOONS White wine vinegar; 1 knife tip Vegetable broth (instant); 1 TEASPOON medium hot mustard; 1 TEASPOON liquid honey; 12 long wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g red lentils
150 g cherry tomatoes
1 Onion
4 Stem(s) Parsley
400 g Chicken filet
7-10 Tbsp some + 3 tablespoons oil
7-10 Tbsp salt, pepper
5 TABLESPOONS White wine vinegar
1 knife tip Vegetable broth (instant)
1 TEASPOON medium hot mustard
1 TEASPOON liquid honey
12 long wooden skewers

Directions

1
Put the lentils in a pot, cover with water and cook over medium heat for about 10 minutes. Wash and halve the tomatoes. Peel and chop the onion. Wash parsley, shake dry, pluck off the leaves and chop coarsely.
2
Drain the lenses.
3
Wash the meat, dab dry and cut lengthwise into about 12 strips. Oil the wooden skewers. Spike chicken strips. Heat 2 tablespoons of oil in a frying pan. Fry chicken skewers in it in 2-3 portions while turning for 5-8 minutes.
4
Season with salt and pepper. Keep ready skewers warm in a hot oven (approx. 50 °C).
5
Heat 1 tablespoon of oil in a pot. Brown the onion in it. Deglaze with vinegar and 5 tablespoons of water.
6
Simmer for 1-2 minutes. Stir in broth, mustard and honey. Season with salt and pepper. Immediately mix the lentils, tomatoes and parsley with the hot vinaigrette. Season again and arrange with the chicken skewers.