Chicken, lentil and ricotta wedge salad

Chicken, lentil and ricotta wedge salad

The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost the vinaigrette. The lentils and wedges of little gem lettuce are warmed through in the same pan, keeping it all nice and simple.

Chicken, lentil and ricotta wedge salad

Love a chicken salad? Click this way for more recipes.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min, plus optional brining

The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost the vinaigrette. The lentils and wedges of little gem lettuce are warmed through in the same pan, keeping it all nice and simple.

Love a chicken salad? Click this way for more recipes.

Nutrition: per serving

Calories
483kcals
Fat
21g (10g saturated)
Protein
48g
Carbohydrates
22g (2.2g sugars)
Fibre
6.7g
Salt
1.4g

Before you start

Brining your chicken will keep it juicy, so it’s worth the extra 30 minutes.

Ricotta is great stirred into hot pasta or as a pie filling with spinach and other greens.

Before you start

Brining your chicken will keep it juicy, so it’s worth the extra 30 minutes.

Ricotta is great stirred into hot pasta or as a pie filling with spinach and other greens.

Ingredients

  • 2 chicken breasts (skin-on if you prefer)
  • 2 tbsp olive oil, plus extra to drizzle
  • 15g unsalted butter
  • 10 sage leaves
  • 1 tsp capers
  • 2 little gem lettuces, quartered
  • 1 tbsp cider vinegar or white wine vinegar
  • ½ tsp dijon mustard
  • 250g cooked lentils (we used beluga)
  • 60g ricotta
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the chicken breasts between 2 layers of baking paper on a board and use a rolling pin to bash the thicker parts until everything is 1.5-2cm thick. Sprinkle both sides with salt. If you have time, leave at room temperature, skin-side up, to dry-brine for 30 minutes.
  2. Heat a large frying pan over a medium-high heat. Heat 1 tbsp oil and add the chicken skin-side down. Fry for 6-7 minutes, turn and fry for 5-6 minutes more until cooked through. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once foaming. Lift the chicken onto a board and leave to rest for 5 minutes.
  3. Add the sage leaves and capers to the pan and fry for 1-2 minutes until crispy, then set aside. Add the remaining oil to the pan and put the lettuces, cut side down. Cook for 2-3 minutes, turning halfway through, to brown lightly. Transfer to serving plates.
  4. Stir the vinegar and mustard into the pan, then add the resting juices from the chicken board. Bubble for a minute, then stir in the lentils and cook for a few minutes until warmed. Season.
  5. Spoon the lentils onto plates. Slice the chicken and add with the lettuce wedges, then dot the ricotta around and finish with the sage, capers and a drizzle of oil.

Nutrition

Nutrition: per serving
Calories
483kcals
Fat
21g (10g saturated)
Protein
48g
Carbohydrates
22g (2.2g sugars)
Fibre
6.7g
Salt
1.4g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

November seasonal recipes

Roasted cauliflower, white bean, hazelnut and pomegranate salad

While the cauliflower roasts for this easy vegan salad, you...

Save recipe icon Save recipe icon Save recipe

Purse-friendly chicken recipes

Crispy chicken with mustard and cream lentils

Make the most of your storecupboard ingredients with this quick...

Save recipe icon Save recipe icon Save recipe

Chicken thigh recipes

Crispy chicken niçoise

Nuggets of fried chicken thighs complete with golden crispy skin...

Save recipe icon Save recipe icon Save recipe

Lettuce recipes

Cos wedge salad

Wedge salads are big in the US but haven’t really...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.