Chicken Lentil Salad

clock 25 minutes + 15 minutes bowl 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
Buy these ingredients now


  • 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.

Related Recipes