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45 • mins
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4 • Serves
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Mediterranean Chicken Lentil Salad

5/5 (2)


  • Salad
  • tick600 g chicken breasts (boneless, skin off)
  • tick1 eggplant, chopped into 2cm chunks
  • tick1 zucchini, chopped into chunks
  • tick1 red capsicum, roughly chopped
  • tick1 red onion, sliced
  • tick200 g green beans, trimmed and cut into bitesized pieces
  • Dressing
  • tick1/4 cup Chantal Organics Extra Virgin Olive Oil
  • tick1 lemon, zest and juice
  • tick2 tsp dijon mustard
  • Toppings
  • tick1 × 400g can Chantal Organics Lentils, drained and rinsed
  • tick200 g feta, crumbled
  • tick1 handful fresh parsley chopped (for garnish)


  • Step 1.

    Heat the oven to 200°C.

  • Step 2.

    Bring a pot of water to the boil and then reduce to a simmer and poach the chicken until cooked through. Once cooked, allow to cool slightly and then shred with two forks.

  • Step 3.

    Place the eggplant, zucchini, capsicum, and red onion in roasting dish. Drizzle with olive oil and season with salt and black pepper. Toss to coat the vegetables evenly.

  • Step 4.

    Roast in the oven for about 20-25 minutes or until the vegetables are golden and tender. Turn the vegetables half way through cooking.

  • Step 5.

    Bring a pot of salted water to boil. Add the green beans and cook for 2- 3 minutes until they are bright green and crisp-tender. Drain and set aside.

  • Step 6.

    In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, and Dijon mustard. Season with salt and black pepper to taste.

  • Step 7.

    In a large serving bowl, combine the lentils, chicken, vegetables, green beans, crumbled feta and parsley. Pour the dressing over the salad and toss gently to combine.

  • Step 8.

    Serve in shallow bowls.

Chantal Organics Products used

Extra Virgin Olive Oil

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