A pretty recipe from Woman's Day - and very tasty!
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
salt
pepper
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
DIRECTIONS:
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
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