Lentil Chicken Salad with Arugula

Ingredients

• 300 g Puy lentils
• 1 Red Onion
• 1 sprig thyme
• 2 tbsp Rapeseed oil
• 1200 ml Vegetable broth
• 1 bay leaf
• Pepper
• 400 g chicken breast fillet
• Salt
• 500 ml poultry broth
• 250 g Cherry Tomatoes
• 80 g arugula (1 bundle)
• 3 tbsp olive oil
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Rinse lentils in a sieve and drain well. Peel the onion and dice finely. Wash thyme and shake dry.

2. 2.

   Heat rapeseed oil in a pot and sauté the onion over medium heat until translucent. Add lentils, stir briefly, then pour in broth. Add bay leaf and thyme sprig, season with pepper, and simmer over medium heat for about 40 minutes. Drain and let cool.

3. 3.

   Meanwhile rinse chicken under cold water, pat dry, salt and pepper. Heat poultry broth in a pot, add the chicken, and poach on low heat for about 20 minutes until cooked through. Remove, let cool, then shred into pieces.

4. 4.

   In the meantime wash tomatoes and halve them. Wash arugula, trim and shake dry.

5. 5.

   For the vinaigrette whisk olive oil and vinegar together and season with salt and pepper. Arrange lentils with arugula, tomatoes and chicken on six plates and drizzle with the vinaigrette.