French-Inspired Lentil and Chicken Breast Salad
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French-Inspired Lentil and Chicken Breast Salad

French-Inspired Lentil and Chicken Breast Salad

with Herby Goat Cheese and Walnuts

Satisfying and sophisticated, this French-style chicken salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL


113 g

Goat Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

56 g

Arugula and Spinach Mix

50 g


66 g

Mini Cucumber

7 g


1 unit(s)


1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp


28 g

Walnuts, chopped

(Contains Walnuts)

1 tsp

Garlic Salt

2 unit(s)

Chicken Breasts

Not included in your delivery

3 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories720 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber8 g
Protein59 g
Cholesterol157 mg
Sodium1140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small pot
Measuring Spoons
Large Non-Stick Pan
Shallow Dish


Pickle shallots

Before starting, wash and dry all produce. Peel, then thinly slice shallot. Zest, then juice lemon. Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.

Prep and marinate lentils

Meanwhile, finely chop parsley. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut ciabatta into 1/2-inch pieces. Using a strainer, drain and rinse lentils. Add mustard, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine. Add lentils and cucumbers, then toss to combine.

Toast walnuts and cook chicken

Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate. Pat chicken dry with paper towels. Season with salt and pepper. When walnuts are done, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Transfer to another plate, then cover loosely with foil and set aside to rest, 2-3 min.

Toast croutons

Reheat the same pan over medium. When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min. Transfer croutons to the plate with walnuts.

Coat goat cheese

Meanwhile, add parsley and lemon zest to a shallow dish. Season with pepper, then stir to combine. Roll goat cheese into 8 equal-sized balls (16 balls for 4 ppl). Roll each goat cheese ball in chive mixture to coat completely.

Finish and serve

Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine. Divide salad between plates. Top with chicken, herby goat cheese and toasted walnuts.