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Chicken Lentil Salad with feta and mustard dressing

Spiced chicken lentil salad

This herb and spice-packed chicken lentil salad will have your palate dancing. Full of fabulous textures, colours and flavours this recipe is sure to delight.


Serves: 2

To cook: 75 Minutes

Number of ingredients: 23

Difficulty: easy-medium

Nutrition per serving

  • Energy: 2714 kJ

  • Protein: 50.5g

  • Fat - Total : 21.1g

  • Fat - saturated: 4.9g

  • Carbohydrate: 55.2g

  • Fibre: 21.4g

  • Sodium: 183mg


  • ¾ cup (150g) dried green lentils, rinsed, drained
  • 1 clove garlic, peeled, bruised
  • 1 dried bay leaf
  • ¼ butternut pumpkin (500g)
  • 1 small carrot (70g)
  • 1 small beetroot (beet) (100g), peeled
  • 1 small red onion (100g), cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon mild paprika
  • ½ teaspoon fresh thyme leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 200g (6½-ounce) chicken breast fillet
  • ½ teaspoon each ground coriander and turmeric
  • ½ teaspoon ground cumin, extra
  • 100g (3 ounces) radicchio, shredded
  • 40g (1½ ounces) goat’s cheese, crumbled
  • 1 tablespoon micro red radish leaves

Mustard dressing

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons verjuice (e.g. unripened grape juice)
  • ½ teaspoon dijon mustard
  • 2 teaspoons lime juice
  • 1 small clove garlic, crushed


1        Preheat oven to 200°C/400°F. Grease and line an oven tray with baking paper.

2        Combine lentils, garlic and bay leaf in a medium saucepan. Cover well with water. Bring to the boil, reduce heat to low; simmer, covered, for 40 minutes or until tender. Drain; discard bay leaf and garlic. Transfer lentils to a large bowl.

3        Meanwhile, cut pumpkin, carrot and beetroot into 2cm (¾-inch) pieces; combine with onion in a large bowl. Drizzle with 2 teaspoons of the oil; sprinkle with cumin, paprika and thyme, toss well to coat. Spread vegetable mixture on oven tray. Bake for 40 minutes, stirring halfway through cooking, or until tender.

4     Make mustard dressing: Place ingredients in a screw-top jar; shake well to combine. Season with pepper.

5        Add vegetables, parsley and dressing to lentils; mix well.

6        Rub remaining oil over the chicken, sprinkle with combined ground coriander, turmeric and extra cumin. Cook chicken on a heated grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through. Remove from heat; stand, covered, for 5 minutes, before slicing.

7        Arrange radicchio on serving plates, top with lentil salad, chicken, cheese and micro leaves.