Italian Kale and Radicchio Lentil Salad

Name: Italian Kale and Radicchio Lentil Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 lb raw chicken breast; 8 cups kale, chopped; 4 cups radicchio, sliced; 1/2 cup dry green lentils, cooked according to package directions; 1/2 cup pomegranate arils; Optional toppings: feta cheese; 5 tbsp olive oil; 1/4 cup white wine vinegar; 2 tbsp lemon juice; 2 tbsp honey; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried parsley; 1/4 tsp red pepper flakes; Optional: 2 tbsp grated Parmesan cheese

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Calories
298 kcal

Italian Kale and Radicchio Lentil Salad

Iris Warren

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 1/2 lb raw chicken breast
8 cups kale, chopped (140 grams)
4 cups radicchio, sliced (140 grams)
1/2 cup dry green lentils, cooked according to package directions (88 grams)
1/2 cup pomegranate arils (85 grams)
Optional toppings: feta cheese

Marinade/Dressing

5 tbsp olive oil (2.5 oz)
1/4 cup white wine vinegar (2 oz)
2 tbsp lemon juice (1 oz)
2 tbsp honey (1 oz)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp red pepper flakes
Optional: 2 tbsp grated Parmesan cheese

Add to Shopping List

Instructions

Whisk together all marinade/dressing ingredients except Parmesan cheese (if using). Pour half of the dressing over the chicken breast in a resealable bag or container. Marinate for at least 1 hour.
If desired, whisk Parmesan cheese into remaining salad dressing (not included in nutrition info).
Assemble salad by tossing kale, radicchio, and cooked lentils with most of the remaining dressing, conserving some for on top of the chicken once cooked. (Keep dressing separate if meal prepping the salad.)
Grill chicken until cooked through, about 5 minutes per side, depending on thickness. Allow chicken to rest for 5 minutes before slicing and placing on top of salads.
Top chicken with remaining dressing and pomegranate arils. Add feta cheese, if desired (not included in nutrition info).

Nutrition Information

Show Details

Calories 298kcal (15%) Carbohydrates 19g (6%) Protein 32g (64%) Fat 11g (17%) Cholesterol 66mg (22%) Sodium 90mg (4%) Potassium 648mg (19%) Fiber 6g (24%) Sugar 8g (16%)