Oriental Chicken Salad with Lentils

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
16 servings

This salad is full of different textures and features lentils and a dressing made from scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste and sesame oil.

Ingredients

2 cups dry lentils, rinsed
1 qt. water
1 tbsp. minced scallions
2 cups seeded, julienned cucumber
2 tsp. minced garlic
2 tbsp. minced fresh ginger
2 tbsp. rice vinegar
3 tbsp. soy sauce
2 tsp. sugar
2 tbsp. garlic chili paste
2 tbsp. dark sesame oil
Salt and freshly ground black pepper to taste
Romaine lettuce leaves
4 cups cooked, julienned chicken breast

Steps

1. In medium saucepan, combine lentils and water and bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Drain, cover and chill.

2. Combine scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste and sesame oil in bowl. Mix well.

3. Add dressing mixture to lentils. Mix well. Season with salt and pepper.

4. Arrange lettuce leaves on serving plates. Arrange chicken over lettuce; spoon lentils over chicken.

Recipe by USA Dry Pea & Lentil Council 

More From FoodService Director

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

FSD Resources