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Chicken on warm lentil salad

30 minutes plus lentil cooking time


Chicken on warm lentil salad


Great light healthy meal for summer.


2-3 cups of cooked WGS whole lentils (these can be whole red lentils, brown, black or french green lentils) 

4 single (680g) chicken breast fillets 

2 teaspoons olive oil 

1 small (80g) brown onion, chopped  finely 

2 (140g) bacon rashers, 

chopped finely 2 cloves garlic, 

crushed ¼ cup (60ml) dry white wine 

¼ cup (60ml) chicken stock 

250g cherry tomatoes, quartered 

½ cup fresh flat-leaf parsley leaves 

Salt and freshly ground black pepper


1. Pre cook your favorite whole WGS lentils.

2. Split chicken breasts in half horizontally.  Cook chicken on a heated, oiled grill or  barbecue until browned on both sides  and just cooked through. Transfer to a  plate, cover to keep warm. 

3. Meanwhile, heat oil in a medium  saucepan; add the onion, bacon and  garlic. Cook stirring, until the bacon is  browned and the onion is soft.  

4. Add wine, cook until the wine is almost  evaporated.  Add the stock and the lentils, cook  until the lentils are hot and the stock is  reduced by half.  

5. Remove from heat, add the tomatoes  and parsley and salt and pepper to taste;  stir gently to combine. 

6. Serve chicken with lentil salad

Chicken on warm lentil salad
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