Martha Stewart Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers

Martha Stewart Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers turns peppery arugula, tender lentils and smoked chicken into a hearty main-dish salad in 55 minutes. Save this easy salad for weeknight dinners, summer lunches or a light Sunday supper, because the lentils are make-ahead.

Cook the roasted pepper strips gently in a little oil until they turn meltingly tender, because that is what makes them silky instead of chewy. Skip that last cooking and the peppers taste more like smoke than sweetness.

Martha splits the dressing, tossing half with the warm lentils so they soak up flavor while the arugula mixture stays light. Dressing the two parts separately also lets you arrange the lentils as mounds with a well in the center for the greens.

Martha Stewart Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers

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Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

280

kcal

Earthy lentils hold their shape under a tangy thyme vinaigrette, while peppery arugula and silky peppers pile into a well on top. The smoked chicken matchsticks add a savory bite in every forkful.

Ingredients

• 1/2 pound French green lentils, picked over and rinsed
  

• One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
  

• 1 cup water
  

• 4 sprigs thyme, plus ½ tablespoon fresh thyme leaves
  

• 2 red bell peppers
  

• 2 1/2 tablespoons extra-virgin olive oil
  

• 1 tablespoon red-wine vinegar
  

• 1 tablespoon balsamic vinegar
  

• 1/2 teaspoon coarse salt, plus more for seasoning
  

• 6 ounces baby arugula (about 6 cups)
  

• 6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
  

Directions

• Simmer the lentils: Combine 1/2 pound French green lentils, one 14 1/2-ounce can low-sodium chicken broth, 1 cup water and 4 thyme sprigs in a medium saucepan. Bring to a boil, then simmer uncovered over medium-low heat for about 20 minutes until tender, and drain into a bowl to cool.
• Roast the peppers: While the lentils cook, roast 2 red bell peppers over a gas flame or under the broiler, turning them, until blackened. Put them in a heat-proof bowl, cover with plastic wrap and let them cool before peeling, seeding and cutting into 1/2 inch slices.
• Soften the peppers: Place the pepper strips in a small saucepan with 1/2 tablespoon olive oil and cover. Cook gently over low heat, stirring now and then, for about 10 minutes until meltingly tender, then set aside to cool.
• Whisk the dressing: In a large bowl, whisk 1 tablespoon red-wine vinegar, 1 tablespoon balsamic vinegar, 1/2 teaspoon coarse salt, 1/2 tablespoon thyme leaves and the remaining 2 tablespoons olive oil. Keep going until the dressing is blended.
• Toss the salads: Add half of the dressing to the cooled lentils and toss to coat. Then add 6 ounces baby arugula, 6 ounces smoked chicken matchsticks and the cooled pepper strips to the remaining dressing and toss, seasoning both with salt and pepper.
• Plate and serve: Arrange the lentils in mounds on each of six salad plates, then form a well in the center of each. Fill the wells with the arugula mixture and serve right away.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the lentils ahead of time?

Yes, the lentils can be cooked up to 1 day in advance. Keep them covered in the fridge, then dress them and assemble the salad at the last minute so the arugula stays crisp.

What can I use instead of smoked chicken?

Poached or grilled chicken breast works just as well, so use whatever you have on hand. If you go plain, add a pinch more salt to the dressing to make up for the missing smokiness.

Can I use a different kind of lentil?

French green lentils are best because they stay firm and peppery after simmering. Brown lentils tend to turn mushy, so if you swap them, check them at 15 minutes and drain as soon as they are tender.

Do I need a gas flame to roast the peppers?

No, the broiler does the same job. Put the peppers close to the heat and turn them until the skin is blackened all over, then cover them so they steam and the skins slip off.

What is the most common mistake with this salad?

Dressing the arugula too early is the big one, because the leaves wilt within minutes. Toss the greens right before plating and the salad stays bright and crisp.