Grilling peaches makes them extra juicy and sweet. They match the flavor of grilled chicken and the nutty taste of green lentils. The lentils stay firm, so they work great in a warm salad. Look for French green lentils in the bulk aisle.
Active time: 15 minutes | Total time: 40 minutes
Grilled Chicken, Lentil and Peach Salad
Ingredients
- 1/2 cup (95 g) French green lentils
- 3 cups (720 g) water
- 3/4 tsp salt, divided
- 2½ tbsp olive oil
- 2 tbsp shallots, finely chopped
- 1½ tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 garlic cloves, minced
- 1/4 tsp black pepper
- 4 (6 oz/170 g) boneless, skinless chicken breasts
- 2 large peaches, halved and pitted
- 1/2 cup mint leaves, torn
- 1/2 cup basil leaves, torn
Directions
1. Put the lentils, water, and ½ tsp salt in a small pot. Bring to a boil, then lower the heat and simmer for about 25 minutes, until they are just tender. Drain and set aside.
2. While the lentils cook, heat a grill to medium (about 375‑400 °F).
3. In a bowl, whisk together the remaining ¼ tsp salt, olive oil, shallots, vinegar, mustard, honey, garlic, and pepper. This is the dressing.
4. Scoop 2 tbsp of the dressing into a small bowl. Add the chicken breasts and toss to coat. Keep the rest of the dressing for later.
5. Put the chicken and the cut side of the peach halves on the grill. Grill the chicken for about 5 minutes each side, until it reaches 165 °F (74 °C). Grill the peaches for about 5 minutes, until they have light char marks and are soft.
6. Transfer the chicken and peaches to a cutting board. Let them rest 5 minutes, then slice the chicken and cut the peaches into bite‑size pieces.
7. Divide the warm lentils onto four plates. Top each with chicken pieces, peach chunks, and a sprinkle of mint and basil. Drizzle each salad with 1½ tbsp of the remaining dressing. Serve while warm.
Serves: 4 | Serving size: 1/4 of the lentils, 1 chicken breast, ½ peach, 1/4 cup herbs, 1½ tbsp dressing
Nutrition (per serving): 490 calories, 15 g total fat, 8 g protein, 27 g carbs, 8 g fiber, 12 g sugar, 59 g protein, 617 mg sodium.
Nutrition bonus: 640 mg potassium, 15 % iron, 13 % vitamin A, 5 % calcium.