Grilled chicken and green lentil salad

Great for lunch or a light dinner in summer, this grilled chicken salad is a great way to pack in the veggies and any leftover herbs you’ve got in the fridge.
I used a gas bbq to cook the chicken - I find it keeps it nice and moist. But, if you don’t have a bbq, you could use a grill pan. My chicken breasts were medium sized. Adjust the cooking time by a minute or two on each side depending on size.
Grilled chicken and green lentil salad
Great for lunch or a light dinner in summer, this grilled chicken salad is a great way to pack in the veggies and any leftover herbs you’ve got in the fridge.
I used a gas bbq to cook the chicken - I find it keeps it nice and moist. But, if you don’t have a bbq, you could use a grill pan. My chicken breasts were medium sized. Adjust the cooking time by a minute or two on each side depending on size.
Steps
- 1
Add all of the chicken ingredients to a bowl or bag, including the chicken. Mix everything together and set aside to marinade for at least 1 hr.
- 2
Preheat the oven to 180 degrees. Coat the sweet potato cubes in oil and season. Roast until soft 20-30 minutes until crisp, not burnt.
- 3
Add the lentils, tomatoes, sugar snap peas, courgette ribbons, parsley, spring onion and cooked sweet potatoes to a large mixing bowl.
- 4
Whisk the dressing ingredients together and add to the bowl with the lentils etc. Coat everything, season and set aside while you grill the chicken.
- 5
Heat your bbq to 200 degrees (or a grill pan for 2-3 mins. Cook the chicken breasts for approx 4-5 minutes on one side, until they don’t stick. Flip the chicken and cook on the other side for another 4-5 minutes until lightly charred. Remove from the heat and rest for a few minutes before slicing and serving with the salad.
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