Curried Chicken and Lentil Salad with Minted Yoghurt Dressing

by

Tenina Holder

POSTED October 8, 2019 (LAST UPDATED October 11, 2021)

Serves

8

Total Time

54mins

Calories

248

Lentils, curried chicken with homemade curry powder, and fresh minted yoghurt dressing equals one super-tasty salad. You'll be impressed with yourself.

recipe-image

    INGREDIENTS


  • Chicken breast icon
    Chicken breast

    2 (about 225 g)cubed - 2 cm

  • Water icon
    Water

    1 L (about 4 ¼ cups)boiling

  • Mint leaves icon
    Mint leaves

    ½ cup (about 13 g)leaves of

  • Roma tomato icon
    Roma tomato

    200 g (about 3 ⅓)halved lengthways

  • Cucumber icon
    Cucumber

    1 (about 300 g)diced

  • Pear icon
    Pear

    1 (about 165 g)finely sliced

  • Fennel seeds icon
    Fennel seeds

    ½ teaspoon (about 1 g)

  • Coriander seeds icon
    Coriander seeds

    ½ teaspoon

  • Cumin seeds icon
    Cumin seeds

    ½ teaspoon (about 1 g)

  • Green peppercorns icon
    Green peppercorns

    ½ teaspoon (about 1 g)

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)

  • Ground turmeric icon
    Ground turmeric

    ½ teaspoon (about 1 g)

  • Chili powder icon
    Chili powder

    ½ teaspoon (about 1 g)

  • Nutmeg icon
    Nutmeg

    1 pinch

  • Sea salt icon
    Sea salt

    1 pinch

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Puy lentils icon
    Puy lentils

    100 g (about ½ cup)rinsed, drained

  • Mangetout icon
    Mangetout

    150 g (about 150)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Lemon juice icon
    Lemon juice

    as needed

  • Sea salt icon
    Sea salt

    as needed

  • Arugula icon
    Arugula

    120 g (about 5 cups)

  • Yoghurt mint dip icon
    Yoghurt mint dip

    100 g (about ½ cup)

    METHOD


  • 1. Add fennel seeds, coriander seeds, cumin seeds, green peppercorns and garlic clove to a clean frying pan
  • 2. Roast in frying pan until fragrant and let cool
  • 3. Add ground turmeric, chili powder, nutmeg and sea salt to the frying pan
  • 4. Transfer content of frying pan to TM5 bowl
  • 5. Blitz - approx 10 sec, speed 10
  • 6. Add chicken breast to a clean large mixing bowl
  • 7. Transfer content of TM5 bowl to chicken
  • 8. Add extra virgin olive oil to the chicken
  • 9. Toss thoroughly until coated
  • 10. Transfer chicken to varoma dish
  • 11. Add puy lentils and water to the TM5 bowl
  • 12. Cook - approx 20 min, Varoma, speed 4
  • 13. Add chicken
  • 14. Cook - approx 20 min, Varoma, speed 4
  • 15. Stir
  • 16. Add mangetout to the varoma tray
  • 17. Set
  • 18. Steam - approx 4 min, Varoma, speed 4
  • 19. Set aside chicken
  • 20. Set aside vegetables
  • 21. Transfer content of TM5 bowl to medium bowl
  • 22. Drizzle with extra virgin olive oil and lemon juice
  • 23. Add sea salt to the medium bowl and let cool
  • 24. Place arugula and mint leaves on a clean serving plate
  • 25. Arrange roma tomato, cucumber and pear in the salad
  • 26. Add vegetables to salad
  • 27. Transfer chicken to medium bowl
  • 28. Toss together
  • 29. Add content of medium bowl to salad
  • 30. Drizzle with Yoghurt Mint Dip

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop