Recipes Main Courses Poultry and Game Chicken Breasts with Lentil-Radish-Mint Salad

Chicken Breasts with Lentil-Radish-Mint Salad

Chicken Breasts with Lentil-Radish-Mint Salad is rated 5.0 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 4

Peppery radishes and refreshing mint deliver bright spring flavors to healthful chicken breasts. A quick side dish of lentils dressed in the same dressing that sauces the chicken makes this a complete, protein-rich meal. 

Ingredients:

  • 1 cup brown lentils, picked over and rinsed  
  • 1 small red onion, cut in half 
  • 1 bay leaf  
  • 2 tsp. coarse kosher salt, plus more, to taste 
  • 1 tsp. plus 2 Tbs. red wine vinegar  
  • 2 large celery ribs, finely chopped 
  • 1 large bunch radishes, trimmed, quartered lengthwise and sliced 
  • 7 Tbs. minced fresh mint 
  • 3 Tbs. Dijon mustard  
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil 
  • Freshly ground pepper, to taste 
  • 4 boneless, skinless chicken breast halves, each about 6 oz.  
  • All-purpose flour for dredging 

Directions:

Put the lentils in a saucepan and add water to cover by 2 inches. Add 1/2 of the onion and the bay leaf and bring to a boil over high heat. Reduce the heat, cover partially and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and stir in the 2 tsp. salt and the 1 tsp. vinegar. Drain the lentils and transfer to a bowl. Remove and discard the 1/2 onion and bay leaf. Finely chop the remaining 1/2 onion. Stir the onion, celery, radishes and 3 Tbs. of the mint into the lentils. Set aside.

Put the mustard in a small bowl. Whisk in the 2 Tbs. vinegar. Gradually whisk in the 1/2 cup olive oil, then mix in the remaining 4 Tbs. mint. Season the dressing with salt and pepper. Set aside 3 Tbs. of the dressing to use as a sauce. Mix enough of the remaining dressing into the salad as needed, and season with salt and pepper.

Working with 1 chicken breast half at a time, place on a sheet of waxed paper and cover with a second sheet of waxed paper. Using a rolling pin, pound the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a plate and season with salt and pepper. Spread the flour on another plate. Dredge the chicken in the flour, shaking off any excess. In 2 large nonstick fry pans over medium-high heat, warm 1 Tbs. olive oil in each. Add 2 chicken breast halves to each pan. Cook the chicken, turning once, until cooked through, 4 to 5 minutes per side.

Transfer the chicken to a cutting board and cut into slices. Arrange the chicken on warmed plates and spoon the lentil salad alongside. Drizzle the chicken with the reserved dressing and serve immediately. Serves 4.

Quick tips: The salad can be made one day ahead and chilled, or you can double it and serve the leftovers the next night. If you are cooking for two, make the entire recipe and use the leftover chicken in sandwiches.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from delish-a keeper Made this last nite and it was wonderful. Our chicken breasts were bone-in so it took a little longer to cook-about 15min. Dressing is wonderful. I cooked the lentil for 20min so they had some texture-not mushy.
Date published: 2013-05-22
Rated 5 out of 5 by from Light and tasty Excellent recipe for a summer evening -which we enjoyed last night in sunny France! I forgot the mint and it was delicious so I imagine it will be even better with it! Adding the radishes makes the lentils look much more attractive than they normally do!
Date published: 2012-08-01
Rated 5 out of 5 by from One-Plate Dinner This is delicious! I love having a complete meal all in one recipe. The flavours are so yummy together. Loved the dressing for the chicken! Salad was great warm. Everyone in the family loved this one!
Date published: 2012-05-24
Rated 5 out of 5 by from Perfect Spring Dish Really very delicious. Beware: this is a 'every pot and pan in the kitchen soiled' recipe but the result is worth it. The chicken is crispy and delightful and the salad is wonderful and I look forward to having it the day after. One thing is that I used dried mint for the recipe and regretted it. You really need the freshness of the herb to add a bit of lightness to the salad. Highly recommended!
Date published: 2012-04-17
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