Chef Ray: Chicken and Lentil Salad with Honey Mustard Dressing

This took no time at all to whip up and serve. Fresh is best and this was tasty to boot.

From: Macri, Liz; Single Serve In (Dec 17) Healthy Food Guide

Serves 1

  • oil spray
  • 150g skinless chicken breast, halved horizontally into 2 thin fillets
  • 1 teaspoon lemon zest
  • black pepper
  • ¾ cup green beans, halved diagonally
  • ⅔ cup canned no-added-salt lentils, rinsed and drained
  • 1 cup baby rocket
  • ½ cup halved baby tomatoes
  • 25g crumbed feta


  • 2 teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • ½ teaspoon honey
  • ½ teaspoon Dijon mustard
  1. Spray a small non-stick frying pan with oil and place over a medium-high heat. Cook chicken fillets for 3-4 minutes, until browned and cooked through, evenly sprinkle with lemon zest and black pepper while cooking. Slice thickly.
  2. Meanwhile, microwave, boil or steam beans for 2 minutes, or until just tender. Drain and refresh under cold water. Drain again.
  3. In a small bowl, whisk dressing ingredients together.
  4. In a medium bowl, place beans, lentils, rocket and tomatoes. Toss to combine and transfer to a plate. Top with chicken and drizzle over dressing. Scatter salad with crumbed feta.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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