Sweet and spicy lentil salad with chicken skewers

Name: Sweet and spicy lentil salad with chicken skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g red lentils; 150 g cherry tomatoes; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp ¼ Tsp vegetable broth; 1 TEASPOON medium hot mustard; 1 TEASPOON liquid honey; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 4 Stem(s) Parsley; 400 g Chicken filets; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g red lentils
150 g cherry tomatoes
5 TABLESPOONS White wine vinegar
7-10 Tbsp ¼ Tsp vegetable broth
1 TEASPOON medium hot mustard
1 TEASPOON liquid honey
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
4 Stem(s) Parsley
400 g Chicken filets
7-10 Tbsp wooden skewers

Directions

1
Rinse the lentils cold and put them in a pot. Cover with water and cook over medium heat for about 10 minutes until firm to the bite.
2
Wash and halve the tomatoes. Whisk vinegar with 5 tablespoons of water, broth, mustard, honey, salt, pepper and 2 tablespoons of oil. Drain the lentils. Mix with tomatoes and vinaigrette, leave to stand briefly. Wash parsley and shake dry. Pluck off the leaves, chop them coarsely and mix into the salad.
3
Meanwhile wash the meat, dab dry and cut lengthwise into thin strips (approx. 1⁄2 cm). Put the chicken strips on wooden skewers in a wavy pattern. Heat 1 tablespoon of oil in a coated pan and fry the skewers in it in portions all around for about 5 minutes.
4
Take it out, season with salt and pepper. Season salad to taste. Arrange everything.