Smoked Chicken Salad with Creamed Lentils and Roast Garlic

9:00 pm on 10 May 2004

(Serves 4)


  • 120g green lentils
  • 600 mls water
  • 2 tbls chopped carrot
  • 2 tbls chopped leek
  • 2 tbls chopped onion
  • 1 sprig parsley
  • 1 ½ tsp dried thyme
  • 1 garlic bulb
  • 200 mls olive oil
  • 600 mls cream
  • 1 breast smoked chicken*
  • salt and freshly ground black pepper
  • 200 mls vinaigrette
  • mixed salad greens
  • 120 g cooked green beans diced


Place the lentils and water in a large saucepan, bring to the boil and simmer for 5 minutes skimming off the scum which comes to the surface. Add the carrot, leek onion parsley and thyme and simmer for 20 minutes.

Pre-heat the oven to 120° C.

Separate the garlic cloves by putting the bulb in a pot of cold water. Peel the cloves and place in a casserole with the oil. Roast in the oven for an hour.

Drain the lentils, add the cream and 3 garlic cloves.

Slice the breast meat thinly. Arrange on a baking tray and season with salt and pepper and a little vinaigrette. Place the tray of meat into the pre-heated oven to warm slightly.

Toss the salad greens lightly in the remaining vinaigrette and arrange in the centre of the plate. Spoon some of the creamed lentils around the salad and sprinkle on the diced green beans and garlic. Take the warm chicken and arrange it on top of the salad and serve while the lentils and chicken are still warm.

* Smoked Duck or Turkey could be used

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