Chicken Lentil Salad

25 minutes + 15 minutes Serves 4


  • 2 chicken breasts, skin removed, cut in half horizontally
  • 3 Tbsp oil plus extra for cooking
  • 2 Tbsp Dijon mustard
  • 1 tsp pepper
  • 2 x 420g canned lentils, drained and rinsed
  • 2 tomatoes, chopped
  • ½ red onion, sliced
  • 2 Tbsp chopped parsley
  • 100g Brussels sprouts, shredded
  • 2 Tbsp lemon juice
  • 1 Tbsp peanut butter
  • 2 Tbsp honey
  • 1 tsp toasted sesame seeds
  • Whole baguette, toasted, to serve
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How to Speed Up Dinner Prep


1. Place chicken onto a plate and smother both sides with 1 Tbsp oil, 1 Tbsp mustard and pepper. Set aside.

2. In a large bowl combine lentils, tomatoes, red onion and parsley. Set aside.

3. To make the dressing: combine in a small jar 2 Tbsp oil, lemon juice, 1 Tbsp mustard, peanut butter, honey and sesame seeds.

4. 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. Slice the chicken into strips and add to the lentils. Add dressing and toss well.

6. Serve in a large bowl with toasted baguette.

TIP: When cooking spouts treat like a mini cabbage and take the loose out leaves and core out before shredding.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here for details and a full breakdown of meal cost.

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