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Prep
Difficulty
Easy
Time
Estimate
45 mins
Simmer the lentils and start chopping vegetables. Whisk up the vinaigrette. When the salad is done, prepare the chicken. Grill it up. While it is grilling, chop the herbs and mince up the cherry salsa. Serve altogether as soon as the chicken is hot and cooked through.
Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.
Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
Grilled chicken is tossed with fresh herbs, lemon and olive oil just prior to serving. Using bone-in and skin-on chicken will help retain moisture and flavor.
Red staining, addictive salsa is perfect to pair with something spicy, pork, beef, chicken or drizzled on fish. Honestly, dipping chips in it is not a bad idea either.
