Poached Chicken Salad with Marinated Lentils Drizzles with Filippo Berio Olive Oil Dressing

Salad and Dressing:

4 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1/2 Tbsp Dijon-style mustard

1/2 cup Filippo Berio Extra Virgin Olive Oil

3/4 Tbsp fresh parsley

Salt and freshly ground black pepper to taste

2 cups curly endive, cored, trimmed, cut into 3/4 inch pieces washed and dried

2 cups watercress, washed and trimmed, lightly packed

Marinated Lentils:

1 1/2 cups French green lentils, picked over, washed, and drained

1 tsp salt

1 Tbsp Filippo Berio Extra Virgin Olive Oil

1/2 cup finely chopped onion

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

Freshly ground black pepper to taste

Chicken:

 4 4-oz. boneless, skinless chicken breasts

1 Tbsp fresh lemon juice

1 cup California or French Chardonnay

1 cup chicken stock

1 medium lemon, very thinly sliced and seeds removed

A few sprigs of fresh thyme

1 bunch of asparagus trimmed to 3” to 4” spears

1 large carrot peeled and cut into 3” matchsticks

Directions:
Trim any excess fat from the chicken breasts. Sprinkle with the lemon juice and season with salt and pepper. Cover each breast with plastic wrap and refrigerate until needed. 

Heat the chardonnay, stock, sliced lemon, and thyme sprigs in a large nonstick sauté pan over high heat. When the liquid begins to boil, add the chicken breasts, the carrots and cook till tender (approx. 2 to 3 minutes). Remove with slotted spoon and place into an ice bath. 

Thinly spread the lentils on the bottom of the plate. Toss mixed greens on top. Slice and fan the chicken atop the greens. Finish with asparagus and carrots.