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This recipe is equal parts elegant and hearty, thanks to a salad of French green lentils—a gourmet variety that retains its shape after being cooked. We're highlighting their delicate flavor with an aromatic spice blend and tossing them with a classic mustard vinaigrette. Along with crispy-skinned chicken and another, leafier salad (also dressed with the vinaigrette), these lentils are perfect for an early spring dinner.

Ethan Mick

with Arugula & Feta Salad

Seared Chicken & French Lentils

Boneless, Skin-On Chicken Breasts

French Green Lentils

Garlic

Radishes

Arugula

Lemon

Crumbled Feta Cheese

Verjus Blanc

Dijon Mustard

Lentil Spice Blend (Ground Thyme, Ground Bay Leaf, Mustard Powder & Ground White Pepper)

Scallion

Ingredients

Heat a medium pot of salted water to boiling on high. Using your fingers, inspect the **lentils** for any pebbles; discard the pebbles. Rinse the lentils and drain thoroughly. [Once boiling, add the lentils to the pot of water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.](#)

Cook the lentils:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. [Quarter and deseed the lemon.](#) [Peel and roughly chop the garlic.](#) [Cut off and discard the ends of the radishes; thinly slice into rounds.](#)

Prepare the ingredients:

[While the lentils continue to cook, in a bowl, combine the mustard, half the white bottom of the scallion and the juice of all 4 lemon wedges. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.](#)

Make the vinaigrette:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **garlic**, **spice blend** and **remaining white bottom of the scallion**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **verjus** (be careful, as the verjus may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the verjus has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the aromatics:

While the lentils continue to cook, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides-down, and cook 5 to 6 minutes per side, or until browned and cooked through. Remove from heat.

Cook the chicken:

To the pot of **cooked lentils**, add the **cooked aromatics** and **half the vinaigrette**; stir to thoroughly combine. Season with salt and pepper to taste. To make the salad, i[n a large bowl, combine the radishes, arugula and cheese; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to combine. Season with salt and pepper to taste.](#) Divide the finished lentils and salad between 2 dishes. Top the lentils with the **cooked chicken**. Garnish the chicken with the **green top of the scallion**. Enjoy!