Chicken and lentil salad

Prep time
Cook time

This tangy chicken salad is filling, rich in fibre and packed full of Mediterranean flavours.



4 x chicken breasts

15ml olive oil

15ml lemon juice

5ml lemon zest

10ml honey

5ml dried thyme

5ml ginger powder

2 cloves garlic, finely grated

10ml Dijon mustard

salt and pepper



1 x 400g tin brown lentils, drained

1 avocado, sliced

100g dried cranberries

600g rocket

1 cucumber, quartered lengthwise and chopped into 1cm pieces

30g mint, leaves picked



15ml olive oil

30ml lemon juice

15ml wholegrain mustard

15ml honey

salt and pepper



● Mix the olive oil, lemon juice and zest, honey, thyme, ginger powder, garlic and Dijon mustard in a bowl. Season to taste with salt and pepper. Pat the chicken breasts dry before adding to the mixture and letting it marinade for 1 hour.

● Put a large pan on the stove over medium to high heat. Once hot, add the chicken with the marinade. Cook on one side for 3 to 4 minutes, until caramelised, then turn over for 2 minutes.

● Turn the heat down to low, put the lid on and let the chicken finish cooking slowly for about 7 minutes. Once cooked, put the chicken onto a chopping board to rest for about 8 minutes before slicing into 0.5 to 1cm thick pieces.


● Mix the brown lentils, avocado, dried cranberries, rocket, cucumber and mint in a large serving dish.


● Whisk the olive oil, lemon juice, wholegrain mustard and honey together to make the dressing. Season with salt and pepper.

Put the chicken pieces on top of the salad and drizzle the dressing over before serving.