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Chicken Lentil Salad

Toss together a fresh chicken lentil salad for a healthy and vibrant lunch. This nutritious meal uses simple ingredients for big flavour.
Photo of Chicken Lentil Salad

Ingredients

  • 2 chicken breasts, skin removed, cut in half horizontally
  • 3 tablespoons oil
  • 2 tablespoons Dijon mustard
  • 840 grams canned lentils, drained and rinsed
  • 2 tomatoes, chopped
  • 1/2 red onion, sliced
  • 2 tablespoons chopped parsley
  • 100 grams brussels sprouts, shredded
  • 2 tablespoons lemon juice
  • 1 tablespoons peanut butter
  • 2 tablespoons liquid honey
  • 1 teaspoons toasted sesame seeds
  • 1 loaf baguette, toasted
  • 1 teaspoons pepper
  • 2 chicken breasts, skin removed, cut in half horizontally
  • 3 tablespoons oil
  • 2 tablespoons Dijon mustard
  • 840 grams canned lentils, drained and rinsed
  • 2 tomatoes, chopped
  • 1/2 red onion, sliced
  • 2 tablespoons chopped parsley
  • 100 grams brussels sprouts, shredded
  • 2 tablespoons lemon juice
  • 1 tablespoons peanut butter
  • 2 tablespoons liquid honey
  • 1 teaspoons toasted sesame seeds
  • 1 loaf baguette, toasted
  • 1 teaspoons pepper

Method

  1. Step 1 of 6
    Place chicken onto a plate and smother both sides with 1 Tbsp oil, 1 Tbsp mustard and pepper. Set aside.
  2. Step 2 of 6
    In a large bowl combine lentils, tomatoes, red onion and parsley. Set aside.
  3. Step 3 of 6
    To make the dressing: combine in a small jar 2 Tbsp oil, lemon juice, 1 Tbsp mustard, peanut butter, honey and sesame seeds.
  4. Step 4 of 6
    Heat oil in a frying pan over medium heat. Cook the chicken for 4 minutes each side until cooked through. Remove from pan and set aside. Add Brussels sprouts to the pan, cook for 4 minutes tossing to cook evenly then add to the lentils.
  5. Step 5 of 6
    Slice the chicken into strips and add to the lentils. Add dressing and toss well.
  6. Step 6 of 6
    Serve in a large bowl with toasted baguette.

Method

  1. Step 1 of 6
    Place chicken onto a plate and smother both sides with 1 Tbsp oil, 1 Tbsp mustard and pepper. Set aside.
  2. Step 2 of 6
    In a large bowl combine lentils, tomatoes, red onion and parsley. Set aside.
  3. Step 3 of 6
    To make the dressing: combine in a small jar 2 Tbsp oil, lemon juice, 1 Tbsp mustard, peanut butter, honey and sesame seeds.
  4. Step 4 of 6
    Heat oil in a frying pan over medium heat. Cook the chicken for 4 minutes each side until cooked through. Remove from pan and set aside. Add Brussels sprouts to the pan, cook for 4 minutes tossing to cook evenly then add to the lentils.
  5. Step 5 of 6
    Slice the chicken into strips and add to the lentils. Add dressing and toss well.
  6. Step 6 of 6
    Serve in a large bowl with toasted baguette.

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