Lentil Salad with Smoked Turkey

A big, hearty salad, full of fresh herbs.

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

1	cup	lentils	rinsed
2	cups	chicken broth	or broth or water
1/4	cup	tarragon	fresh or 1 ts dried tarragon
11	ounces	turkey	breast, smoked, cut in 1/2 inch cubes (2 cups)
1/4	cup	onion	red, minced
1/2	cup	celery	minced
2	tablespoons	parsley leaves	fresh, minced
1/4	cup	mayonnaise
1/4	cup	yogurt, plain	plain
2	teaspoons	prepared mustard	dijon
1	tablespoon	lemon juice	freshly squeezed
1	each	garlic	clove, minced
1	x	salt	to taste
1	x	black pepper	to taste

Directions

Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes. Drain the lentils, transfer to a large bowl, and cool to room temperature.

Mince tarragon leaves and add them, with the turkey breast, red onion, celery and parsley to the cooked lentils. Mix gently.

Whisk the remaining ingredients together in a small bowl; add to the lentil mixture. Mix gently but thoroughly. If desired, chill before serving.

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Member Review

Boston Chicken & KFC Rotisserie-Style Chicken

This recipe sounds great, but where does the Rotisserie come in??????

Reviewed by Cricketcook

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