Chicken and Warm Zucchini Salad with Lentils

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
Four servings

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

Ingredients

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  

Steps

  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.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources