Chicken and Puy lentil salad with coriander

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A quick, colorful and spicy protein-rich salad or side dish.


  • Chicken Breast: 1piece
  • Lemon: 1
  • Lettuce (Salad leaves): 100g/4oz
  • Whole Coriander Seeds: 2
  • Ground Black Pepper: 1/2
  • Puy Lentils: 225g/8oz
  • Feta Cheese: 100g/4oz
  • Balsamic Vinegar: dash
  • Garlic Clove: 1
  • Olive Oil: 5 tbsp
  • Fresh Coriander: 3 tbsp chopped


Step 1

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

Step 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)

Step 3

Preheat the oven to 230C/450F/Gas 8.

Step 4

# When the oven is hot, spread the chicken out on a baking tray and cook it 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.

Step 5

Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.

Step 6

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

Step 7

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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