Chicken & puy lentil salad

1 March, 2017
Serves 4

Puy lentils don’t need soaking and can be cooked just like rice, so are a quick and easy source of protein, fibre, vitamins and minerals to add to salads, soups, curries and casseroles.  Be careful not to overcook them, as they are delicious with a little ‘bite’ to them.  This recipe also works well with firm fish such as salmon or cod.

Chicken & puy lentil salad


  • 2
    Large (or 4 small) chicken breasts, skinned
  • 1 Tablespoon
    Ground coriander seeds
  • 2
    Large garlic cloves, crushed
  • 1
    Juice of a lemon
  • 5 Tablespoons
    Olive oil
  • 300 Grams
    Cherry tomatoes
  • 225 Grams
    Puy lentils, rinsed
  • 3 Tablespoons
    Fresh coriander, chopped
  • 100 Grams
    Mixed salad leaves e,g, rocket, baby spinach
  • 100 Grams
    Feta cheese, crumbled
  • Balsamic vinegar


  1. Using a sharp knife, make a few long, shallow incisions on both sides of the chicken breasts.

  2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).

  3. Preheat the oven to 230C. When the oven is hot, spread the chicken out on a baking tray, add the cherry tomatoes and bake for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.

  4. Meanwhile, place the lentils in a saucepan, cover with water, bring to the boil and then simmer for about 20 minutes, until cooked through.

  5. When cooked, drain the lentils, dress them with the remaining olive oil, lemon juice and chopped coriander and season with salt and pepper.

  6. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.


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