Hearty Grilled Vegetable and Lentil Salad with Chicken

Servings

Serving size

1 salad

COOKING TIME

45 minutes

Hearty Grilled Vegetable and Lentil Salad with Chicken

Ingredients

2 cup Water

1 cup Brown lentils

1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (sliced into planks 1/4" thick)

1 large Zucchini (sliced into planks 1/4" thick)

2 medium Tomatoes

2 Medium Shallots, raw (peeled and halved)

1 1/2 Tbsp. Canola oil

1/2 tsp. Salt

1 dash Black pepper (to taste)

6 cup Arugula, raw

1/4 cup seeds/juice sacs Pomegranates, raw

1 1/3 Tbsp Feta cheese (crumbled)

12 ounce Roasted chicken breast (Grilled Chicken Breast)

4 ounce Chermoula (Large Batch Recipe) (about 1/2 cup)(Chermoula recipe)

Instructions

Gather all ingredients and equipment.

Place lentils in a small pot and fill with at least 1 cup of water. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes or until tender, drain and set aside and cool.

While lentils are cooking, prepare vegetables and place in a large bowl. Toss with canola oil, salt, and pepper.

Place vegetable in a single layer on preheated grill or grill pan over medium high heat. Cook for 7-10 minutes or until soft and tender, flipping once halfway. Remove and set aside to cool.

Slice grilled vegetables into bite sized pieces or strips.

In a large bowl toss arugula and cooled lentils to combine. Add grilled vegetables. Divide into 4 bowls and top each serving with 3 oz chicken, 1 Tbsp pomegranate seeds, and 1 tsp. of feta. Drizzle with chermoula and serve.