Chosen Bites: Hearty winter salad

Winter food doesn't always have to mean time-consuming soups and stews; this salad made with lentils can be quite filling.

February 16, 2012 16:18
2 minute read.
Chicken salad

chicken salad 390. (photo credit: Thinkstock/Imagebank)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analysis from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


During the colder months, I am so busy making hearty soups, stews and other more substantial dishes, I often forget to add salads to my menus.

A salad made with the addition of grains or legumes and protein can be quite filling and healthy at the same time.

I frequently have numerous appointments during the week, classes to teach and my favorite yoga class to attend. While I do enjoy a comforting bowl of soup or stew, I don’t always have time to prepare elaborate meals on weeknights.

Those nights, I reach for quick cooking boneless chicken, lentils and crunchy greens. Nutritious and filling, I am able to keep up my schedule and still eat a home cooked meal.

French lentils with roasted chicken salad
Serves 4

For the lentils
1 cup french lentils
1 bay leaf
Several sprigs of fresh thyme
2 cloves garlic, smashed but not peeled
2 cups water or chicken stock

For the chicken
Olive oil
4 boneless, skinless chicken breasts
Salt and pepper

For the vinaigrette
3 tablespoons Dijon style mustard
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly cracked pepper

For the salad
4 cups of salad greens (I am crazy about kale)
Chopped carrots, celery, cucumbers
Toasted nuts

Preheat oven to 325

1. Place all of the ingredients for the lentils in a medium saucepan and simmer for 20 minutes until the lentils are cooked through but still holding their shape. Remove and discard the bay leaf, thyme and garlic cloves. Cool the lentils.

2. Heat a sauté pan, lightly coated with olive oil, over medium high heat. Brown the chicken breasts on both sides. Place the pan with the chicken in the oven and roast until the chicken is cooked through (about 10-12 minutes). Slice the chicken breasts.

3. Whisk the ingredients for the vinaigrette together.

4. Place all of the ingredients on a decorative platter and drizzle with vinaigrette.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it