This salad with juicy chicken and grapes, rich hazelnuts and nutty brown lentils is just delicious and so easy. Use your favorite grain and nut combination to ring the changes.
Serves: 2-3
INGREDIENTS
1 small red onion, thinly sliced
2 tablespoons white wine vinegar
3 tablespoons olive oil
sea salt and ground pepper
4 skin-on, boneless chicken thighs
2 cups red grapes
10 green olives, halved, pitted
400-gram tin brown lentils, drained and rinsed
½ cup roasted hazelnuts, roughly chopped
¼ cup parsley, coarsely chopped
¼ cup currants
1 cup plain yoghurt
METHOD
Combine the onion and vinegar in a large bowl and set aside.
Heat 1 tablespoon of the olive oil in a large sauté pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels.
Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels.
Add the olives, lentils, hazelnuts, parsley, currants and the remaining olive oil to the bowl with the onions.
Season generously then fold in the grapes.
To serve: Spread the yoghurt over a serving platter and layer up the chicken and salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Coconut Grilled Chicken Thighs with Crushed Peanuts]()
RecipeCoconut Grilled Chicken Thighs with Crushed Peanuts
Article by Claire Aldous![Yoghurt and Spice Roasted Chicken Thighs]()
RecipeYoghurt and Spice Roasted Chicken Thighs
Article by Claire Aldous![Roast Chicken Thighs on Paprika Sweet Potatoes]()
RecipeRoast Chicken Thighs on Paprika Sweet Potatoes
Article by Claire Aldous![Grilled Chicken with Almond and Chilli Dressing]()
RecipeGrilled Chicken with Almond and Chilli Dressing
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.