Layered Chicken and Butternut Salad

Ingredients

1/2 cup green or red lentils
1 1/2 cups low-sodium vegetable or chicken stock (or water)
Kosher salt and freshly ground black pepper 
1 medium butternut squash, peeled and sliced into 3/4-inch cubes

2 chicken breasts - cubed
A pinch of crushed red pepper
5 ounces baby kale
2 large shallots, finely chopped 

1/2 cup shaved Parmesan 
1/3 cup toasted sliced almonds  

 

Dressing:

1 cup fat-free Greek yogurt
3 tablespoons extra-virgin olive oil
1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped 

Directions:

Prepare the dressing and refrigerate.

Prepare lentils with vegetable or chicken stock and set aside.  

Roast Butternut squash until tender.  

In a clear glass bowl, begin layering ingredients as follows:

• Lentils
• Kale
• Chicken Breast
• Butternut Squash
• Shallots

Frost the top with Dressing.  Sprinkle with slivered almonds and fresh chopped basil.  

 

Just before serving, toss the salad to distribute the dressing and serve.

NOTE:  My family prefers this salad served warm, but leftovers (if you are lucky enough to have them) are delicious chilled the next day.  Rather than cooking chicken breast, I purchase rotisserie chicken and shred the breasts for this recipe.  So much easier and a time saver!!!

 

I saw this recipe on "Girl Meets Farm" with Molly Weh, who I love!  I tweaked it a little to my family's taste.  The fresh basil is so good and marries well with the lentils. chicken and squash!

Serves 4