CHICKEN & LENTIL SALAD

Ingredients

• 2 ½ cups (625 ml) dried green lentils
• 2 carrots, peeled and quartered
• 1 medium yellow onion, diced
• 3 whole cloves garlic
• 6 cups (1.4 L) chicken broth (or water)
• 1 bay leaf
• 1/3 cup (80 ml) white wine or apple cider vinegar
• 3 garlic cloves, peeled
• ½ tsp (2.5 ml) Dijon mustard
• ½ cup (125 ml) olive oil or canola oil
• ½ tsp (2.5 ml) salt
• ½ tsp (2.5 ml) black pepper
• 1 Tbsp (15 ml) maple syrup
• 3 cups (750 ml) cooked chicken, cubed
• 1 cup (250 ml) green onions, thinly sliced
• 1 cup (250 ml) walnut halves or walnut pieces
• ½ cup (125 ml) Italian parsley, chopped
• 4 cups (1 L) arugula, baby spinach or other greens (optional)