Lentil Salad with Jalapeño-Lime Vinaigrette and Southwest Chicken

Name: Lentil Salad with Jalapeño-Lime Vinaigrette and Southwest Chicken
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 454.0 g Green Lentils; 150.0 g Red Onion; 280.0 g Tomatoes; 3.0 pcs Corn on the Cob; 20.0 g Fresh Cilantro Leaves; 2.0 pcs Boneless skinless chicken breast; 1.0 tbsp Cajun seasoning; 140.0 g Tomatoes; 2.0 pcs Garlic cloves; 1.0 pcs Jalapeño; 1.0 pcs Lime; 30.0 ml Red Wine Vinegar; 2.0 tsp Cumin; 1/2 tsp Salt; 1.0 pcs Date; 80.0 g Extra Virgin Olive Oil

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Lentil Salad with Jalapeño-Lime Vinaigrette and Southwest Chicken

Instructions

For the Vinaigrette

1
Add all ingredients to the Vitamix container in the order listed and secure the lid.
2
Start the blender at the lowest speed, then ramp quickly to the highest. Blend for 20 to 30 seconds until the desired consistency is reached.

For the Salad

1
Preheat the grill to medium-high. Season the chicken breasts with Cajun seasoning and lightly oil the corn cobs.
2
Grill the chicken and corn at medium heat until the chicken is cooked through. Slice the chicken and set aside.
3
Cut the corn kernels off the cobs and add them to a large bowl. Add all remaining salad ingredients and the corn to the vinaigrette and toss.
4
Serve immediately with the sliced chicken and extra cilantro, or refrigerate until ready to serve.

Chef's Note

You can serve the vinaigrette on the side or toss the salad directly with it. For a vegan version, leave out the chicken and double the lentil quantity. The date in the vinaigrette balances the acidity — honey works as an alternative.

A creamy, stable vinaigrette comes together in the Vitamix in 20 to 30 seconds: the high blade shear draws water and oil into a homogeneous emulsion — something a whisk or shaker can barely achieve without separation. Jalapeño, lime, and garlic are broken down completely at the same time, so you get no chunky residue in the dressing.

For a stable emulsion, start the ingredients without the olive oil on a low speed, then slowly pour in the oil through the lid opening and ramp up to maximum — this way the vinaigrette emulsifies reliably and will not separate as it cools.

Nutrition per 100 g

Energy	122 kcal510 kJ
Fat	5.4 g
of which saturated fat	4.0 g
Carbohydrates	9.0 g
of which sugars	2.6 g
Protein	8.6 g
Salt	1.73 g
Fiber	13.0 g
Cholesterol	80.0 mg

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Can I make the vinaigrette ahead of time?

Yes, the Jalapeño-lime vinaigrette keeps in the refrigerator for up to 5 days. Shake or stir it briefly before serving if the emulsion has separated slightly.

Which lentils work best for this salad?

Green or Puy lentils are ideal because they hold their shape during cooking and don't turn to mush. Red lentils are less suited to this salad, as they fall apart while cooking and would take away the salad's texture.

How spicy is the vinaigrette with a whole Jalapeño?

With a seeded Jalapeño the heat is moderate, pleasantly spicy but not burning. If you prefer it milder, use only half the Jalapeño, or leave the seeds in for more heat.

Does the recipe also work without meat?

Absolutely. Leave out the chicken and double the amount of lentils, or add chickpeas, corn, or avocado for more substance. The vinaigrette is just as intense as a plant-based version.