Prep: 15 Mins Cook: 10 Mins

Chili Chicken and Lentil Salad


  • 2 cups lentils
  • 2 cups water
  • 2 cups diced cooked chicken
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup chopped onion
  • 1/4 cup ORTEGA Diced Green Chiles
  • 1 tablespoon chili powder
  • 2 tsps. lime juice
  • 1 teaspoon dried oregano, crushed
  • 1 clove to 2 garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 2 cups finely chopped fresh spinach
  • 6 taco salad shells, or fresh whole spinach leaves


Wash and pick over lentils. Place in medium saucepan with water. Heat to boiling, cover, reduce heat and simmer 10 to 12 minutes or just until lentils are barely tender. Drain if necessary.

Combine lentils and remaining ingredients except chopped spinach and taco shells. Cover and chill thoroughly to blend flavors.

Divide and layer chopped spinach in bottom of taco salad shells; divide and arrange lentil mixture over spinach.

Recipe courtesy of the Washington Fryer Commission.
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