Lentil Salad with Jalapeno Lime Vinaigrette and Southwest Chicken

This protein and fiber rich salad has a boost of flavor from the fresh vinaigrette.

Ingredients

• For the Salad
• 1 lb (454 g) lentils, cooked
• ½ large (150 g) red onion, diced
• 2 medium (280 g) tomato, diced
• 3 (300 g) ear of corn
• ½ bunch (20 g) fresh cilantro leaves, chopped
• 2 (300 g) boneless skinless chicken breast
• 1 Tablespoon cajun spice
• For the Vinaigrette
• 1 medium (140 g) tomato
• 2 garlic cloves
• 1 jalapeño, seeded
• 1 lime, peeled
• 2 Tablespoons (30 ml) red wine vinegar
• 2 teaspoons ground cumin
• ½ teaspoon salt, optional
• 1 date, pitted [or 1 teaspoon honey]
• ⅓ cup (80 g) extra virgin olive oil

Directions

1. For the Dressing: Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20-30 second or until desired consistency is reached.
2. For the salad: Preheat grill to medium high. Season chicken breasts with cajun seasoning and lightly oil the ears of corn. Cook over medium heat until done. Slice the chicken breast and set aside. Cut the corn of the cob and add to a large mixing bowl. Add all other ingredients and the vinaigrette and toss to combine. Serve immediately with sliced chicken and more cilantro or refrigerate until ready to serve.

Notes

This lentil salad is a nutrient‑dense, high‑protein meal featuring fiber‑rich lentils paired with tomatoes and corn for added antioxidants and phytonutrients. Lentils contribute significantly to both satiety and digestive health, helping deliver the dish’s 37g of protein and 13g of fiber per serving. The chicken boosts lean protein content, supporting muscle repair and sustained energy.

Nutrition

1 serving (445g)

• Calories: 520

• Total Fat: 24g

• Total Carbohydrate: 46g

  • Dietary Fiber: 13g
  • Sugars: 10g

• Protein: 37g

• Cholesterol: 80mg

• Sodium: 690mg