Recipe - Curried Lentil Salad With Chicken From Lhj

1 cup Dried lentils; picked over
and rinsed
2 cup Water
1 Cinnamon stick; (3 inches)
6 Whole cloves
6 Cardamom pods
2 tablespoon Fresh lemon juice
2 tablespoon Olive oil
Salt
One half teaspoon Curry powder
One half teaspoon Freshly ground pepper
1 cup Thinly cut or sliced up celery
One fourth cup Thinly cut or sliced up green onions
1 pound Boneless skinless chicken
breast

CREAMY CILANTRO SAUCE
One half cup Plain lowfat yogurt
One half cup Fresh reducedfat sour cream
One half cup Cilantro; chopped
1 tablespoon Fresh lemon juice
One half teaspoon Salt
1/8 teaspoon Ground red pepper; up to 1/4
Seedless red grapes
One fourth cup Chopped; toasted almonds

1. Combine lentils, water, cinnamon, cloves and cardamom in small saucepan.
Bring to boil; reduce heat, cover and simmer until tender, 20 minutes;
drain. Whisk lemon juice, oil, Three fourths teaspoon salt and the curry and pepper
in small bowl. Add hot lentils and toss. Cool. Remove spices and stir in
celery and green onions.

2. Meanwhile, combine chicken with One half teaspoon salt and water to cover in
medium saucepan. Bring almost to boil, reduce heat and simmer gently, 10
minutes. Drain, then cool to room temperature. Slice chicken thin and
arrange on platter with lentils and grapes. Drizzle chicken with some of
the sauce and sprinkle with almonds. Pass remaining sauce. Makes 4
servings.

3. Make Creamy Cilantro Sauce: Combine all ingredients in small bowl.

Makes 1 cup.

PER SERVING Calories 475 Total Fat 17 g Saturated Fat 4 g Cholesterol 78 mg
Sodium 953 mg Carbohydrates 36 g Protein 45 g

Notes: A clever change from pasta, lentils are easy to cook, loaded with
fiber and compatible with many flavors. Seasoned with curry, served with
poached chicken and cooled with a yogurtcilantro sauce, this salad is the
perfect light supper.

Prep time: 25 minutes plus cooling Cooking time: 30 minutes Degree of
difficulty: Easy

Sent: Tuesday, March 24, 1998 9:22 AM

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

MC formatted using MC Buster 2.0d & SNT on 4/26/98

By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday,
March 24, 1998 9:22 AM

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998