Shredded Chicken with Kale and Lentils

The Shredded Chicken with Kale and Lentils met my expectations, and was a wonderful meal on a hot day! Make this!
I wasn’t as enthused about the Moroccan Carrot Salad. But I also made several mistakes. As I’m looking over the recipe now I realize I forgot the chickpeas – major ingredient. I also realized when serving it I forgot the cilantro. That would have been nice for flavor, but also because finding good ways to use the CSA herbs is a constant challenge. Maybe I should give this salad another chance, if you do let me know what you think.

Wednesday Menu – Shredded Chicken with Kale and Lentils, Moroccan Carrot Salad, Naan
Farm Share Food – Onion, Kale, Carrots
Other Local Food – Thyme from the garden

Moroccan Carrot-Chickpea Salad
From EveryDay with Rachael Ray June/July 2011

Shredded Chicken with Kale and Lentils
From Everyday Food April 2011

Printable Version

2 cups dried lentils
½ t kosher salt
1/8 t crushed red pepper flakes
1 T olive oil
1 onion, chopped
1 t fresh thyme leaves
Salt and pepper
1 bunch kale, stems removed, rough chopped
1 cup shredded chicken (leftover grilled or roasted chicken would be perfect to shred for this dish)

In a medium saucepan cover lentils with water, 1 inch above the lentils. Add the salt and pepper flakes. Bring to a boil, then turn down the heat and simmer for 15 minutes – until lentils are tender. Remove from the heat and set aside.

In a skillet heat the olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cook for about 5 minutes, until the onion softens. Add the kale to the onion mixture and cook until wilted and tender, 4-6 minutes.

Place the lentils in a large mixing bowl. Add the onion kale mixture and the shredded chicken. Mix to combine. Serve with Naan.