Serving suggestion. Nutrition is approximate.
Equipment
- Knife
- bowl
- fine sieve
- skillet
- thermometer
- shallow containers.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use parsley instead of dill, or dill instead of parsley, at the same weight.
Make it work
- Dry washed vegetables thoroughly. Add the dressing after cooked ingredients are cold so the salad stays fresh.
Prep 18 min · Cook 20 min · Waiting 30 min
Serves 2 | Prep 18 min | Cook 20 min | Chill until cold, at least 30 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 300 g / 10.6 oz Chicken breast, raw
- 240 g / 8.5 oz Cooked lentils, drained
- 240 g / 8.5 oz Cabbage, finely sliced
- 160 g / 5.6 oz Plain nonfat Greek yogurt
- 25 ml / about 1 3/4 Tbsp Lemon juice
- 10 g / about 2 1/4 tsp Olive oil
- 10 g / 0.4 oz Fresh parsley, chopped
- 2 g / about 3/8 tsp Fine salt
- 0.5 g / about 1/4 tsp Black pepper
Step-by-step method
- Prepare the salad base
Wash and dry the cabbage, then prepare it as listed. Drain the cooked lentils. - Prepare the protein
Butterfly the chicken into even 1.5 cm / 1/2 inch cutlets. Heat half the oil in a wide nonstick skillet over medium-high heat. Add the chicken cutlets in a single layer and cook for 8-12 minutes, turning, until the thickest piece reaches 74°C / 165°F. Transfer to a clean plate. - Cool and keep chilled
Spread cooked ingredients in shallow containers and refrigerate promptly until cold throughout. Allow at least 30 minutes; thicker pieces take longer. Keep dairy at 4°C / 40°F or below while you work. - Whisk the dressing
Whisk the yogurt, lemon juice, parsley, salt and pepper with the remaining half of the oil. - Slice and combine
Cut the chilled chicken across the grain into bite-sized pieces. Fold with the lentils, sliced cabbage and all the dressing. - Portion and serve
Divide the complete salad equally between two plates or lunch boxes. Keep dressing separate if storing overnight and combine just before serving; include all the measured components in the two portions.
Cook’s notes
Dry washed vegetables thoroughly. Add the dressing after cooked ingredients are cold so the salad stays fresh.
Storage & reheating
- Refrigerate promptly in shallow covered containers at 4°C / 40°F or below. Use within 2 days. Keep dressing separate if preparing ahead; serve cold.
Allergens
Contains: milk. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 446 kcal · Protein 54 g · Carbohydrates 35 g · Fat 10 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
