LENTIL CHICKEN SALAD

2/3 cup lentils
1 1/2 cups water
FOR THE DRESSING:
1/4 cup light mayonnaise
2 Tbsp. green onions, chopped
1/8 tsp. hot red pepper sauce
FOR THE CHICKEN SALAD:
1 cup cooked chicken, diced
1/2 cup diced celery
1/2 cup cucumber, diced
1/4 cup bell peppers, diced
2 oz. chopped pimento
TO SERVE:
4 cups mixed salad greens
1 Tbsp. fresh parsley, chopped

TO PREPARE THE LENTILS:
Rinse lentils in cold water and drain. Bring water to a boil in a heavy nonstick pan over medium high heat. Reduce heat and add lentils. Cover and simmer about 20 minutes, or until lentils are just tender. Drain and refrigerate until cooled.

TO PREPARE THE DRESSING:
Combine next 3 ingredients in a small bowl and mix well.

TO PREPARE THE SALAD:
Combine cooled lentils, chicken and next 4 ingredients in a medium bowl. Pour in dressing and mix gently. Cover and refrigerate at least 1 hour.

TO SERVE:
Arrange salad greens on individual plates and top with chicken salad. Sprinkle with parsley.

Servings: 4