No Bread Chicken Salad

June 4, 2012


Author Notes: This quick and tasty lunch whips up quickly (with leftovers) and is flavorful enough that you won’t miss the bread. Serve for lunch, dinner, or at a party.
Gastography

Serves: 2

Ingredients

  • 1/2 cup beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)
  • 1/2 apple, chopped (use your favorite kind – mine is Fuji or Gala)
  • 1/2 rib celery, diced
  • 1 small carrot, diced
  • 2 tablespoons mayo (I use the olive oil type)
  • 1 teaspoon capers
  • 1 tablespoon Horseradish Relish (see recipe below)
  • 1 handful hazelnut gremolata
  • Salt & pepper to taste
  • 1/2 cup cooked chicken - I used leftover baked

Directions

  1. Combine all ingredients in a bowl. Salt & pepper to taste. Serve chilled or room temperature alone or with an accompaniment.
  2. Horseradish Relish 2 Tbsp. beet horseradish 1 Tbsp. + 2 tsp. rice vinegar Juice of 1 lemon 1 Tbsp. pure maple syrup 1 Golden Delicious apple, peeled and grated 1 Granny Smith apple, peeled and grated Salt & pepper to taste
  3. Stir all ingredients together. Salt and pepper to taste. Goes great with steak, chicken, or fish. Since making it as a steak condiment, I have been tossing a Tablespoon or so in here and there almost everywhere. This relish has a great bright, tangy heat that brings a lot of kick to any party.

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Bean|Chicken|Make Ahead|Gluten-Free|Entree