Chicken and Warm Zucchini Salad with Lentils

Menu Part: 
Cuisine Type: 
Four servings

Featuring chicken, zucchini and other veggies, this dish is a great combination of a main dish with a side salad component.


8 oz. dry lentils
4 cups low-sodium vegetable broth
4 4-oz. chicken breast
1 tsp. Mrs. Dash No Salt Seasoning
1 tbsp. olive oil
2 cloves garlic, minced
½ diced small red onion
2 small zucchini, sliced matchstick size
1 shredded carrot
½ cup rice wine vinegar
1 tsp. Dijon mustard
Juice of ½ lemon
1 tbsp. olive oil
4 sliced scallions
1 ½ pints grape or cherry tomatoes, cut in quarters
¼ cup chopped parsley  


  1. Bring 4 cups broth to a boil. Add lentils and simmer, stirring occasionally until tender, 20 to 25 minutes. Once drained, keep warm for service.
  2. Season chicken with Mrs. Dash. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken until browned and cooked through, 2 to 3 minutes per side.
  3. Remove chicken from pan, keep warm for service.
  4. Add garlic, onion, carrots and zucchini to pan and cook over medium-high heat for 2 minutes.
  5. In large bowl, combine vinegar, mustard, lemon juice, half the parsley and other tablespoon olive oil for vinaigrette. Add lentils, scallions and tomatoes to vinaigrette.
  6. For plating: Place spoonful of lentils on one side of plate, then zucchini salad on other side. Place chicken breast on top and sprinkle with parsley.

Recipe by El Camino Hospital, Mountain View, Calif.

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