Chili Chicken and Lentil Salad


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Estimated Times
Preparation Time: 15  mins.
Cooking Time: 10  mins.
Refrigeration Time: 60  mins.




2 cups lentils
2 cups water
2 cups diced cooked chicken
1 cup salsa
1/2 cup chopped onion
1/4 cup diced green chiles
1 tablespoon chili powder
2 teaspoons lime juice
1 teaspoon dried oregano , crushed
1 to 2 cloves garlic , finely chopped
1/4 teaspoon salt or to taste
2 cups finely chopped fresh spinach
6 taco salad shells or fresh whole spinach leaves

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WASH and pick over lentils. Place in medium saucepan with water. Heat to boiling; cover. Reduce heat; cook for 10 to 12 minutes or just until lentils are barely tender. Drain, if necessary.

COMBINE lentils, chicken, salsa, onion, chiles, chili powder, lime juice, oregano, garlic and salt in large bowl. Cover; refrigerate for 1 hour.

LAYER chopped spinach in bottom of taco salad shells; arrange lentil mixture over spinach.


Recipe courtesy of the Washington Fryer Commission.


Serving Size: 6




Number of Reviews: 2

Average Rating:



Submitted Date: 11/23/2001 12:50:33 PM
Submitted by: jodie,

Rated:
Comments: I've made this a few times now. Really tasty and simple and got great reviews from family and guests. I did add more salsa, some fresh tomatoes and peppers.


Submitted Date: 4/1/2001 12:00:00 AM
Submitted by: Mary, Columbus, OH

Rated:
Comments: Recipe was easy to fix, but tasted bland & had a yucky texture








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