Juicy Chicken & Lentil Salad with Balsamic Plums

Serving size

1 person 2 people 4 people

Ingredients

20g mixed salad leaves
10g flaked almonds (Nuts)
15ml hot honey

(honey, chilli extract)
1 tbsp thickened aged balsamic vinegar (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 onion
2 plum
1 midi cucumber
1 unwaxed lemon
2 radish
2 British Free Range chicken breasts
1 handful of fresh mint

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	493Kcal
	333kJ	2062kJ
Fat	2.3g	14g
of which saturates	0.6g	3.7g
Carbohydrates	6g	35g
of which sugars	2.5g	15g
Protein	8.7g	54g
Salt	0.24g	1.5g
Fibre	2.3g	14g

Ingredients

1 tbsp thickened aged balsamic vinegar (use half) (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
253g bijoux verts lentils in salted water (use half)

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
1 British Free Range chicken breast
1 onion (use half)
2 radish
40g mixed salad leaves (use half)
1 handful of fresh mint (use half)
20g flaked almonds (use half) (Nuts)
1 midi cucumber (use half)
1 unwaxed lemon (use half)
25g honey (use a quarter)
2 plum

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	531Kcal
	330kJ	2222kJ
Fat	2.6g	17g
of which saturates	0.6g	4.0g
Carbohydrates	5g	37g
of which sugars	2.5g	17g
Protein	8.2g	55g
Salt	0.23g	1.5g
Fibre	2.2g	15g

Back

High protein 1/3 daily fibre 9 plants Low sat fat

Juicy Chicken & Lentil Salad with Balsamic Plums

Prep time: 20 mins

Total time: 25 mins

Cuisine: European

Food group: Poultry

Free-range British chicken breast is the star of this bright and seasonal salad. Think juicy roasted plums, sweet onions and full-of-fibre lentils. Freshly torn mint and refreshing cucumber to give it all a lift. A zingy lemon dressing and flaked almonds for crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / 180C (fan) / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked. Drain, then rinse under cold water and set aside.
Slice the onion into 1cm thick wedges. Halve and de-stone the plums, then cut into wedges. In a medium bowl, mix together the vinegar, half the honey, juice from half the lemon, a pinch of sea salt and black pepper. Add the onion and plums and toss to coat.
Heat a frying pan with 1 tbsp oil on medium heat. Add the chicken and season with sea salt and black pepper. Cook for 2 mins, per side, until golden, then transfer to a lined baking tray. Add the onion and plums to the other side of the tray and pour over the remaining dressing. Bake for 18-20 mins, until the chicken is cooked and the onion and plums are soft. In the final 5 mins of baking, add the flaked almonds to the tray to toast.
Pick the mint leaves from the stalks and finely chop (save some whole leaves for garnish). Thinly slice the cucumber into half-moons. Trim and thinly slice the radishes into matchsticks. Place everything in a large bowl with the cooked lentils, mixed salad, 1 tsp oil, juice from the remaining lemon (to taste), a pinch of sea salt and black pepper. Toss to combine.
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice against the grain.
Serve the salad on plates with the roasted plums, onions and chicken. Garnish with the flaked almonds and mint leaves. Drizzle over any leftover chicken cooking juices.