Hang Ten Salad

Chicken breasts, marinated in lemon juice and lemon vodka, are grilled, sliced and combined with lentils, bell peppers, red onion, dillweed, and chopped, grilled cucumber flesh, then stuffed into cucumber shells.

Ingredients:

• 3 skinless, boneless chicken breast halves
• 1/2 cup of olive oil
• 1/4 cup lemon-flavored vodka
• 3/4 cup fresh lemon juice
• 1 1/2 cups lentils
• 2 cups chicken broth
• 2 cups water
• 2 large cucumbers, halved lengthwise and seeded
• 1 cup white wine vinegar
• 4 cloves of garlic, chopped
• 3 tablespoons chopped fresh dillweed
• 1/2 of a green bell pepper, chopped
• 1/2 of a red bell pepper, chopped
• 1/2 of a red onion, chopped
• 1/4 cup ranch dressing
• Parsley

Directions:

Marinate chicken breasts in 1/4 cup of the olive oil, the vodka and 1/2 cup of the lemon juice at least 3 hours. Cook lentils in water and chicken broth about 40 minutes until tender; drain. Drain and cook chicken on the grill over medium heat until done. Marinate cucumber halves in white wine vinegar, 3 cloves of the garlic, and 1 tablespoon of the dillweed at least 3 hours. Remove from marinade and cook on the grill about 10 minutes until inside of cucumber is scoopable. Cool chicken breasts, lentils and cucumbers until room temperature. Once cool, scoop out cucumber flesh and chop into bite-size pieces. Combine bell peppers, onion and remaining clove of garlic with remaining olive oil, remaining lemon juice, remaining dillweed, the ranch dressing and chopped cucumber flesh. Cut chicken into diagonal slices. Combine chicken, lentils, and bell pepper mixture. Add salt and pepper to taste. Refrigerate for one hour. Fill cucumber shells with salad. Garnish with parsley.

Number of Servings: 2