Chicken and Lentil Salad

• 2 -2 12 cups cubed cooked chicken
• 34 cup dried lentils
• 1 large tart apple (Granny Smith)
• 12 lemon, juice of
• 14 cup minced red onion
• 12 cup chopped walnuts, toasted
• red leaf lettuce, leaves
• 12 lemon, juice of
• 14 teaspoon ground turmeric
• 12 teaspoon curry powder
• 14 teaspoon ground cinnamon
• salt
• fresh ground black pepper
• 23 cup grapeseed oil

1. Add lentils to a medium saucepan; add 2 cups cold water.
2. Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes (taste for doneness).
3. When done, drain and set aside.
4. To make the dressing: add lemon juice to a small bowl.
5. Whisk in the turmeric, curry powder, and cinnamon.
6. Add in salt and pepper to taste; whisk until all seasonings have dissolved.
7. Slowly add in the oil, whisk as you pour, until an emulsion forms.
8. Core and coarsely chop the apple; toss with lemon juice.
9. In a large mixing bowl, mix together the chicken, warm lentils, apple, onion, and walnuts.
10. Pour the dressing over the mixture; toss gently to coat.
11. Cover with saran wrap and refrigerate for up to 2 hours or serve immediately.
12. Serve salad on red leaf lettuce leaves.

chicken, dried lentils, apple, lemon, red onion, walnuts, red leaf lettuce, lemon, ground turmeric, curry powder, ground cinnamon, salt, fresh ground black pepper, grapeseed oil

Taken from www.food.com/recipe/chicken-and-lentil-salad-126280 (may not work)