Save to your scrapbook

    Warm Chicken and Lentil Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Warm Chicken and Lentil Salad

    You can use shredded leftover chicken for this salad, if you prefer.

    • Nut Free
    • Milk Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 3 tbsp olive oil
    • 4 Waitrose Chicken Breast Fillets, sliced
    • 1 clove garlic, crushed
    • 1 bunch salad onions, sliced
    • 410g can Waitrose Lentils, drained and rinsed
    • 3 plum tomatoes, halved, deseeded and finely chopped (about 250g)
    • 2 tbsp Waitrose Cooks' Ingredients Sherry Vinegar
    • 1 tbsp clear honey
    • 20g pack fresh flat-leaf parsley, roughly chopped


    1. Heat 1 tbsp olive oil in a large frying pan over a high heat and sauté the chicken for 5-6 minutes or until thoroughly cooked and there is no pink meat. Add the garlic, salad onions, lentils and tomatoes and cook, stirring, for about 2 minutes until heated.
    2. Mix together the remaining olive oil, sherry vinegar and honey and season. Stir the dressing and half the parsley into the lentils in the pan. Serve warm, scattered with the remaining parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars