Pan-Seared Chicken Breasts with Olive Relish on Warm Lentil Salad
"Kitchen Cue: French green lentils retain their shape and texture better than the more common larger lentils. Because they cook in about the same time, you can use either for this Pan-Seared Chicken Breasts with Olive Relish on Warm Lentil Salad...."
INGREDIENTS
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1/3 cup chopped pitted kalamata and green olives
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3/4 cup finely chopped celery
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3 1/2 tablespoons fresh lemon juice
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1 tablespoon chopped red onion
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3 teaspoons chopped fresh thyme
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2 tablespoons plus 2 teaspoons extra-virgin olive oil
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1 1/2 cups dried French green lentils
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1/2 cup chopped fresh flat-leaf parsley
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1/4 cup crumbled plain soft goat cheese
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2 pounds boneless skinless chicken breasts
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