This simple and satisfying salad recipe is the perfect dish to serve on a warm evening.

Chicken & Lentil Salad recipe

4 Serves


  • 200g small green lentils
  • 1/2 rotisserie chicken
  • 3 springs onions
  • 3 tbsp fresh parsley leaves
  • 1 tbsp fresh oregano leaves
  • 1 cucumber
  • 2 celery sticks
  • 140g cherry tomatoes
  • 70g rocket
  • 115g goat cheese
  • Vinaigrette
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil

Preparation Method

Put the lentils into a saucepan and cover with water by 7.5 cm (3 inches). Bring to the boil over a hight heat, then reduce the heat to low and simmer for about 20 minutes until tender. Drain. Meanwhile, pull he meat from the chicken, discarding the skin and bones, and shred it with your hands.

Thinly slice the spring onions, finely chop the parsley and oregano, dice the cucumber and celery and halve the cherry tomatoes. To make the vinaigrette, put the vinegar, mustard, salt, pepper and oil into a small bowl and whisk the emulsify.

Put the warm lentils into a large bowl with chicken and vinaigrette. Leave to stand for 1-2 minutes, then add the spring onions, parsley, oregano, cucumber, celery and tomatoes. Divide the rocket between four serving plates and spoon the chicken and lentils over the top. Crumble the cheese over the salad, dividing equally and serve immediately.

Find More Recipes by:

Dish Type: Lunch time
Course: LunchMains
Cooking Method: CookingSimmer
Skill Level: Easy

Leave a comment

From the kitchen of
Cooking Fun Space

Back to Top