Image for Spiced chicken with lentil salad

Spiced chicken with lentil salad

This herb and spice-packed chicken lentil salad will have your palate dancing. Full of textures, colours and flavours this recipe is sure to become a favourite.
1 Star2 Stars3 Stars4 Stars5 Stars
  • 2
  • 23
  • 1 hour
  • Easy
Nutrition per serve
  • Energy 2714kj
  • Protein 50.5g
  • Carbohydrate 55.2g
  • Total fat 21.1g
  • Saturated fat 5.9g
  • Dietary fibre 21.4g
  • Sodium 183mg


¾ cup (150g) dried green lentils, rinsed, drained

1 clove garlic, peeled, bruised

1 dried bay leaf

¼ butternut pumpkin (500g)

1 small carrot (70g)

1 small beetroot (100g), peeled

1 small red onion (100g), cut into wedges

1 tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon mild paprika

½ teaspoon fresh thyme leaves

¼ cup chopped fresh flat-leaf parsley

200g (6½-ounce) chicken breast fillet

½ teaspoon each ground coriander and turmeric

½ teaspoon ground cumin, extra

100g (3 ounces) radicchio, shredded

40g (1½ ounces) goat’s cheese, crumbled

1 tablespoon micro red radish leaves

Mustard dressing

2 teaspoons extra-virgin olive oil

2 teaspoons verjuice (e.g. unripened grape juice)

½ teaspoon dijon mustard

2 teaspoons lime juice

1 small clove garlic, crushed


  1. Preheat oven to 200°C/400°F. Grease and line an oven tray with baking paper.
  2. Combine lentils, garlic and bay leaf in a medium saucepan. Cover well with water. Bring to the boil, reduce heat to low; simmer, covered, for 40 minutes or until tender. Drain; discard bay leaf and garlic. Transfer lentils to a large bowl.
  3. Meanwhile, cut pumpkin, carrot and beetroot into 2cm (¾-inch) pieces; combine with onion in a large bowl. Drizzle with 2 teaspoons of the oil; sprinkle with cumin, paprika and thyme, toss well to coat. Spread vegetable mixture on oven tray. Bake for 40 minutes, stirring halfway through cooking, or until tender.
  4. Make mustard dressing: Place ingredients in a screw-top jar; shake well to combine. Season with pepper.
  5. Add vegetables, parsley and dressing to lentils; mix well.
  6. Rub remaining oil over the chicken, sprinkle with combined ground coriander, turmeric and extra cumin. Cook chicken on a heated grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through. Remove from heat; stand, covered, for 5 minutes, before slicing.
  7. Arrange radicchio on serving plates, top with lentil salad, chicken, cheese and micro leaves.

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
Provider Acknowledgement

Recipe from The Australian Women’s Weekly, Food for Life, by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017

Join our community of over 33,000 people living with diabetes