Warm salad with lentils, brussels sprouts and chicken breast
4 servings
40 minutes
Warm salad with lentils, Brussels sprouts, and chicken breast is a harmonious blend of tenderness and nutritional richness. Its roots can be found in modern European cuisine, where the pursuit of balance in flavors and textures has become an important part of gastronomic culture. Red lentils add softness and a light nutty note to the dish, while Brussels sprouts provide freshness with a slight bitterness. Chicken breast makes the salad nutritious, and a zesty dressing with garlic and balsamic vinegar reveals the depth of flavor. It’s an ideal dish for those seeking a healthy yet satisfying treat. It works well as a standalone meal or as part of lunch, offering cozy warmth and gastronomic pleasure.
1
Place the chicken and breast meat in a pot with 2 liters of boiling water. Bring to a boil, add peeled carrots and onions, add bay leaf, and boil for 10 minutes.
- Raw-smoked pork belly (bacon): 100 g
- Carrot: 1 piece
- Onion: 1 head
- Bay leaf: 1 piece
2
Use a slotted spoon to place the chicken breasts and vegetables on a plate, leaving the brisket in the pot.
3
Place Brussels sprouts in the broth pot. Bring to a boil and transfer the sprouts to a plate with a slotted spoon.
- Brussels sprouts: 400 g
4
Add lentils to the same pot. Boil until ready, drain in a colander, remove the brisket, and let the lentils cool slightly. Cut the chicken breasts into cubes. Cut each cabbage head in half. Wash the green onions, dry them, and chop.
- Red lentils: 200 g
- Chicken breast fillet: 2 pieces
- Spring onion: 1 bunch
5
Prepare the dressing. Crush the garlic, mix it with a pinch of salt. Add vinegar and oil. Season with salt and pepper to taste, mix well.
- Garlic: 1 clove
- Balsamic vinegar: 2 tablespoons
- Vegetable oil: 4 tablespoons
- Sea salt: to taste
6
Mix lentils, chicken, and cabbage in a bowl. Drizzle with the prepared dressing and sprinkle with green onions.