Chicken with Lentil Salad

Ingredients for the Salad

• 1 cup dried brown Masoor lentils (this will yield 3 cups cooked lentils)
• 227g (½ Ib) grape tomatoes, washed and cut into halves
• 2 tablespoons olive oil
• 4 small boneless chicken breasts, seasoned with salt and freshly ground pepper
• 4 cups ready to use arugula or mixed greens 
• ⅓ cup crumbled Feta Cheese 

Ingredients for Lemon Dressing 

• 3 tablespoons fresh lemon juice
• 6 tablespoon extra-virgin olive oil
• 2 teaspoons honey
• 1 teaspoon finely grated lemon or lime rind (Zest)
• 1 small clove garlic, crushed
•  kosher salt and freshly ground black pepper to taste

Instructions

1. Cook lentils in advance:  If you soak the lentils for 2 hours they’ll cook in 15-18 minutes. You can also cook the lentils without soaking and this will take at least 40 minutes. You can do this in advance. 1 cup dried brown lentils yields 3 cups cooked.
2. Cook the chicken: While the lentils are cooking heat the olive oil in a heavy based grill pan and cook the chicken over medium heat for 6-8 minutes on each side or until fully cooked and no longer pink inside.
3. To make lemon dressing: combine the lemon juice, olive oil, honey, lemon or lime rind (zest) and crushed garlic together in a salad bottle and shake thoroughly to combine. Add enough salt and pepper to taste.
4. Mix all salad ingredients: place lentils and tomatoes in a large bowl and pour dressing over. Toss to combine. Let flavours meld for at least 30 minutes, the longer the better.
5. Assemble the salad: divide the arugula and lentils over 4 plates. Add a piece of chicken to each plate. Drizzle dressing over greens and sprinkle with Feta cheese. Serve.

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