- 3 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon finely grated lemon or lime rind (Zest)
- 1 small clove garlic, crushed
- kosher salt and freshly ground black pepper to taste
Instructions
- Cook lentils in advance: If you soak the lentils for 2 hours, they’ll cook in 15-18 minutes. You can also cook the lentils without soaking, which will take at least 40 minutes. You can do this in advance. 1 cup dried brown lentils yields 3 cups cooked.
- Cook the chicken: While the lentils are cooking, heat the olive oil in a heavy-based grill pan and cook the chicken over medium heat for 6-8 minutes on each side or until fully cooked and no longer pink inside.
- To make lemon dressing: combine the lemon juice, olive oil, honey, lemon or lime rind (zest), and crushed garlic together in a salad bottle and shake thoroughly to combine. Add enough salt and pepper to taste.
- Mix all salad ingredients: place lentils and tomatoes in a large bowl and pour dressing over. Toss to combine. Let flavors meld for at least 30 minutes; the longer, the better.
- Assemble the salad: divide the arugula and lentils over 4 plates. Add a piece of chicken to each plate. Drizzle dressing over greens and sprinkle with Feta cheese. Serve.
